Introduction. Snacks are an important part of our diet and represent one of the fastest growing segments of the food industry. They can ensure the emergence of innovative meat snacks on the market; this fact opens up better opportunities for meat industry workers, consumers and specialists. The goal of the meat snacks industry is to improve the quality and stability of traditional meat snacks or to release new products with increased nutritional value, functional characteristics, more convenient packaging and improved sensory properties such as taste, aroma, consistency [1]. Meat snacks are produced from presalted meat of any kind, followed by drying or curing. They are produced in the form of sausages, whips, meat chips, jerky and pork ears, packed in vacuum packaging. Their cost varies from 60 to 394 rubles per 50 grams [2]. In St. Petersburg the consumer market is dominated by a range of snack products made from pork and beef with a large number of additives that are not always wholesome for a consumer. At the same time, snacks based on poultry meat are limited. The selection of natural ingredients will provide the human body with necessary biologically active substances. The goal of the research is to produce meat snacks and assess their quality. The Research objectives are to develop snack recipes and study their quality based on organoleptic and physicochemical parameters. The methods used are analysis, experiment, measurement. The Results. The organoleptic quality assessment of the snacks obtained during the experiment has been carried out on a 5-point scale; physical and chemical parameters have been studied using standard methods. Five snack recipes with different flavors have been developed from marinated poultry meat, then heat-treated for 5.5 hours. Conclusion. Having assessed the organoleptic and physicochemical properties, it has been found that the snack with the addition of turmeric has the best consumer organoleptic properties, receiving a final average score of 4.85. The moisture content in all the snack samples studied ranges from 37.2 to 46%. The mass fraction of salt does not exceed 1%. 

Introduction. The article provides an overview of studies on the effect of beta-carotene on the consumer properties and nutritional value of confectionery, dairy, meat and oil and fat products. Information on modern beta-carotene delivery systems to be included in food systems has been presented. The goal of the research is to analyze domestic and foreign scientific and technical literature and patent information in the field of beta-carotene application in food technologies to substantiate the need to develop functional foods enriched with beta-carotene. Methods. The article uses methods of analysis, systematization and generalization of available scientific data. The search for scientific and technical information was carried out in the Google Scholar, Scopus, Web of Science and Elsevier databases, as well as the Scientific Electronic Library eLIBRARY.RU. The Results. It has been established that beta-carotene is used in food technologies as a food additive performing the role of both, an antioxidant slowing down the oxidation processes of the fat phase of products, contributing to an increase in their shelf life, and a natural dye allowing to reduce the use of synthetic dyes, as well as to reduce or replace the use of sodium nitrite in meat products, which exhibits carcinogenic properties. Thus, beta-carotene is a food additive ensuring the formation of the required quality of food products and possessing high bio potential. Conclusion. It has been concluded that there is a high need to develop recipes for food products enriched with beta-carotene. However, the effectiveness of beta-carotene depends on maintaining its stability, since it tends to be easily destroyed during processing and storage of food products, being sensitive to such factors as heat, light and oxygen. It has been shown that the most promising system for delivering beta-carotene to food systems is the encapsulation system in the form of micro emulsions, which allows increasing its stability and bioavailability, ensuring the preservation of the high bioactive potential of beta-carotene.

Introduction. The results of the study of the production and quality assessment of dessert bread with taro tuber powder of different concentrations based on organoleptic and physicochemical indicators have been presented. Taro tuber powder does not contain gluten, it is hypoallergenic and has high nutritional value and digestibility. The objective of the research was to develop a recipe for dessert bread with taro tuber powder. The Methods. The research was conducted at the Department of Biotechnology and Food Products of the Ural State Agrarian University. Taro tuber powder of different concentrations was used as a fortifier. The mass fraction of moisture in the finished samples was determined by the arbitration method, acidity by the titration method. The organoleptic assessment was carried out by an expert commission of 7 people. The Results. As a result, three samples of baked goods have been prepared, two of which are experimental ones. Dessert bread has been produced without sponge using the trial laboratory baking method. As a result of the organoleptic assessment, sample No. 3, made with the addition of taro tuber powder with a concentration of 20 g, has been recognized as the best. It has a caramel-vanilla taste with a fruity aftertaste, a sweet aroma and a lilac-pink shade of the crumb. As a result of the physicochemical assessment, it has been found that adding the powder helps to increase the moisture content of the crumb of the finished product from 8.7% to 24.8 and 34.8% and reduce acidity from 3.1 degrees to 2.5 and 3 degrees, depending on the concentration. Apart from changes in organoleptics and physicochemical composition, it has been found that the amount of taro tuber powder affects the ability of the product to retain the original volume of baking. Sample No. 3 has almost completely retained the original volume of dessert bread after cooling. Conclusion. Based on the results of the study, we recommend adding taro tuber powder to bakery products at a concentration of 20 g, which will help to obtain a rich product with high organoleptic properties and the ability to retain the original volume after baking.

Abstract. The goal of the research was to evaluate the effect of a protective coating for tomatoes enriched with Melilotus officinalis extracts with pronounced antioxidant activity. The Methods. The extraction conditions were optimized: the dried plant material was ground to a particle size of 0.2-0.5 mm, the raw material to extractant ratio was 1:100, and the extraction time was 5 days. The content of phenolic compounds, flavonoids, and antioxidant activity of the extracts were determined by spectrophotometric methods. The Results. The extracts obtained using 10% and 50% ethyl alcohol demonstrated a high content of phenols (33.7 mg/g) and flavonoids (1.74 mg/g), respectively. The highest antioxidant activity (89.8%) was recorded in the extract obtained with 50% ethyl alcohol. The study of the effect of the protective coating on the preservation of tomatoes showed that during storage without cooling, the daily weight loss was 1.1±0.1% for uncoated samples and 0.9±0.1% for coated samples. During refrigeration storage, the weight loss was less pronounced: after 7 days, the difference between the samples with and without the coating was 0.7%. During the first 3 days of storage, the weight of the tomatoes decreased uniformly for all samples, but starting from the 4th day, the uncoated tomatoes began to lose weight much faster compared to the samples treated with a protective coating. The coating with the addition of extracts demonstrated the greatest efficiency: the weight loss without cooling and in a cooled state was 5.7% and 1.7%, respectively, while for tomatoes without coating, these figures were 7.3% and 2.3%. Conclusion. The data obtained indicate the potential of using protective coatings with Melilotus officinalis extracts to increase the shelf life of tomatoes and reduce weight loss. 

Introduction. This article provides an overview of current research on various methods of maturation (aging) of animal meat, as well as their physico-chemical, sensory and microbiological characteristics. The purpose of the work is to analyze modern methods of studying the processes of maturation (aging) of horse meat, beef and donkey meat. The Research methods. A systematic search process was conducted in the database using specific keywords for the relevant articles from the moment of their creation until November 15, 2024. For a more complete coverage of the relevant literature, the list of links to related articles was studied manually. The Results. The article analyzes the results of experiments performed using the methods of dry and wet maturation of meat. It has been established that the choice of the method of maturation and the diet of animals plays a key role in the formation of organoleptic properties of meat. A comparative assessment of various approaches to maturation has shown that optimal storage and feeding conditions can significantly improve the quality of meat, increasing its nutritional properties and taste characteristics, which is important for the meat industry and consumer preferences. Conclusion. An analysis of modern research on meat aging methods demonstrates the significant influence of various factors on its quality. The aging method, the feeding system and the duration of exposure have a significant impact on the physico-chemical and sensory characteristics of the product. Dry and wet aging, each with its own unique advantages and disadvantages, affect the nutrient content, taste and texture. The use of organic feeds additionally enriches the meat with unsaturated fatty acids, which enhances its nutritional value.

Introduction. Plant-based products, including fermented products, are becoming increasingly popular. This is due to the fact that an increasing number of people adhere to vegetarianism for ethical, environmental, religious or medical reasons. The goal. The goal of the research was to determine the possibility of using pea dispersion as a basis for the production of fermented products with antioxidant properties. The Methods. The research was conducted in the laboratories of the Faculty of Biotechnology of ITMO University. The fermentation process of pea dispersion with Lactobacillus acidophilus, Lactobacillus delbrueckii subsp. shermani, Streptococcus thermophilus, Bacillus coagulans cultures was studied in terms of acid accumulation dynamics and changes in active acidity, biomass increase, changes in organoleptic properties after fermentation, as well as changes in antioxidant activity after fermentation and during storage. The Results. The fermentation efficiency of pea dispersion varies significantly depending on the culture used. The longest fermentation time of 15 hours was found in Bacillus coagulans strain, the shortest – 7 hours in Streptococcus thermophilus. Most samples showed an increase in biomass during fermentation of pea dispersion, with the highest values in samples fermented by B. bifidum - with an increase of 23.64% to 9.25 lg (CFU / ml) and B. coagulans MTCC 5856 - with an increase of 14.68% to 7.26 lg (CFU / ml). On the first day after fermentation, most samples showed an increase in antioxidant activity, which decreases during the shelf life. Fermentation leads to a significant improvement in the organoleptic properties of the product, improving homogeneity and reducing bitterness. Conclusion. Thus, pea dispersion is a promising basis for the production of both independent fermented products and as a fermented component of desserts, including frozen ones. 

The objects of the research are the following: Florina apple tree variety on semi-dwarf rootstock SK-2, immune to scab, according to the planting scheme of 2x5 m; young intensive orchard of promising apple varieties on dwarf rootstock M-9 according to the planting scheme of 3.5x0.8 m. The objective of the research is to develop an effective system of application of mineral fertilizers, timed to the main phases of plant development in intensive apple tree plantations in the foothill zone of the Kabardino-Balkarian Republic. For this purpose, the problems of determining the effect of foliar feeding on the growth, development, productivity and quality of apple fruit production against the background of mineral fertilizers, adjustment of rates, doses, timing and methods of their application have been solved. The research methods used are analytical, statistical, field ones. Field and laboratory experiments were carried out in accordance with the guidelines for laying out and conducting experiments with fertilizers in fruit and berry plantations [6], and the methods of field experiment of B.A. Dospekhov [3]. The Results of the research and their novelty. The best results in terms of productivity and crop quality were obtained with the variant “Nitroammophoska” (16-16-16) 120 kg active ingredient/ha + calcium nitrate 25 kg active ingredient/ha + foliar feeding". With this variant, the Florina apple variety gave a 5% yield excess over the control variant. The dry matter content and the amount of sugars corresponded to the optimal content in apple fruits. The vitamin C content fluctuated within 7.5-12.32%, the maximum value of this indicator was obtained with the control variant. The acidity percentage was lower with the variants “Nitroammophoska” (16-16-16) 90 kg active ingredient/ha and "Nitroammophoska (16-16-16) 120 kg active ingredient/ha" and is 0.33 mg/%. In all variants with the use of fertilizers in the fruits of the Florina variety, except for the variant “Nitroammophoska” (16-16-16) 60 kg active ingredient / ha + calcium nitrate (25 units), an increase in the sugar-acid index by 6-8 units was observed compared to the control (26 units), which showed an improvement in the taste of fruit products in these variants.

Introduction. The research was conducted in the foothill zone of the Republic of North Ossetia - Alania in 2022-2023 to study the flight dynamics of aphids - virus carriers and their impact on the yield and quality of potatoes. The goal of the research. Study of the flight dynamics of aphids - virus carriers in the vertical zonality of the Republic of North Ossetia - Alania and their impact on the yield and quality of potatoes. The research methods. The methods used to count aphids (Mörike traps, Zykin scale), laboratory analysis of species composition and detection of viral infection (ELISA, PCR) were used. The experiments included variants without isolation, spatial isolation at a distance of 1000-1200 m and isolation with oat crops to assess their effectiveness. The Results. It was found that the peak of the flight of all species of winged aphids occurred in July, and the period of the appearance of aphids' flight mainly began in mid-May and ended on August 20. Analysis of the dynamics of the number of winged aphids by months showed that in 2022 and 2023, the maximum number of buckthorn aphids was recorded in June, July and August. It was proven that the minimum yield of the Udacha and Sadon varieties was formed in 2023 in the variant without isolation - 29.4 t/ha and 35.0 t/ha, respectively. The maximum yield of the studied varieties was formed in the third variant (spatial isolation by spring oat crops along a 100 m wide perimeter) on average over two years - 39.3 t/ha and 40.5 t/ha, respectively. Conclusion. The studies have shown that isolation strips of spring oats effectively protect potato seed plantings, reducing the number of aphids by 50%. In the foothill zone of the Republic of North Ossetia-Alania, buckthorn, buckthorn and large potato aphids are the most common. The yield of seed potatoes in areas with spatial isolation (1000-1200 m from commercial plantings) remains at the level of 3.0-8.4 t/ha, which confirms the effectiveness of isolation measures.

Modern agricultural production is faced with the need to increase the yield and quality of agricultural crops. For sugar beet, the key factors determining the yield and quality of root crops are the content of alpha-amine nitrogen and the alkalinity of sugar beet roots. These parameters have a significant impact on plant metabolism, growth and development, which affects the productivity and quality of the crop. The goal of the research is to analyze the concentration of alkalinity and the content of alpha-amine nitrogen in sugar beet roots. The objective is to determine the content and effect of alpha-amine nitrogen and alkalinity on sugar beet roots. The Research methods. The studies were conducted in the field and laboratory conditions. Detailed experimental schemes were developed. Statistical analysis of the results was performed as part of the study. The Results. The comprehensive analysis included an assessment of alkalinity and alpha-amine nitrogen content in sugar beet roots. In 2023, the alkalinity index varied in the range of 1.31-3.59 mg-eq/100 g. In 2024, there was a slight increase in alkalinity to 1.54-3.73 mg-eq/100 g. High content of alpha-amine nitrogen negatively affects the process of sugar formation in sugar beet roots, so this indicator requires special attention and study in parental forms and F1 hybrids of sugar beet. In the course of the analysis, a relationship between the alkalinity level and the content of alpha-amine nitrogen, which determines their impact on sugar beet roots has been established. Conclusion. The quality indicators of sugar beet roots deteriorate due to an increase in the concentration of alkalis and alphaamine nitrogen, which is most clearly seen in dry years. According to the results of statistical processing, the greatest impact (20.5%) on the alkalinity indicator was achieved with the combined action of three components (Year x Genotype x Background), and alpha-amine nitrogen was affected by a combination of factors - Year x Genotype and amounted to 27.8%

Introduction. Infectious degeneration of potatoes is widespread in the foothill zone of the North Caucasus. The study of new varieties, identification and creation of adaptive source material are urgent tasks for potato breeding. The goal of the research. The research was conducted at the Maikop Experimental Station – Branch of VIR in 2010-2019 for the main biological and economically valuable traits, resistance to various diseases, pests and adverse environmental conditions. A total of 277 potato accessions of different geographical origin obtained from the VIR collection were studied. The Methods. The studies were conducted using field and laboratory methods for assessing collection accessions. The field method is the main one in the study and allows for the most complete assessment of the accession in various weather and climatic conditions. The research was carried out in accordance with the guidelines adopted at VIR. The Results. When analyzing the genetic material of potatoes, one of the most significant tasks is to assess its resistance to a variety of pathogens. The concept of resistance to viral infections in the context of potatoes is complex because it includes both qualitative and quantitative aspects of the analysis. The disease reduces the seed quality of potato tubers. Infection causes various phenotypic manifestations, including changes in leaf color, deformation of shoots and premature aging. Climatic factors play a significant role in the activation and spread of phytopathogenic conditions leading to epiphytoties in cultivated plants. Conclusion. As a result of long-term screening of the world gene pool of potatoes, valuable source material with a complex of economically valuable traits necessary for a breeder to develop highly productive varieties capable of adapting to a wide range of abiotic and biotic stresses in the conditions of the foothill zone of the Republic of Adygea has been isolated.

Introduction. The development of modern technologies for growing corn grain is a complex task that requires the use of adaptive approaches and highly productive, stress-resistant hybrids with individually selected sets of agrotechnical techniques. The goal of the research is to study the influence of hybrid composition, chemical plant protection products against weeds, sowing dates and the number of inter-row cultivations on plant height, leaf surface area, grain yield, economic and energy efficiency when growing crops in the Krasnodar Territory. The Methods. The bookmark, mathematical processing of experimental data, economic and energy analysis were carried out according to the methodology of experimental work in agronomy. The Results. The DKC 4590 corn hybrid has shown the best results in the studied productivity parameters - plant height, leaf area, yield. Thus, the maximum grain productivity at the level of 77.2 c/ha has been obtained when growing this hybrid with an early sowing date, using the Titus Plus herbicide and carrying out two cultivations. On average, early sowing dates and inter-row cultivations significantly have increased the yield and plant height. The Titus Plus herbicide also has shown a positive effect on the productivity indicators of corn. Economic analysis has established that the highest net income (38.8-45.3 thousand rubles/ha) is provided by the DKC 4590 hybrid with its weed protection by the Titus Plus herbicide, early sowing date and two inter-row cultivations. Energy assessment has proven the advantage of growing Ladozhskiy 291 and DKC 4590 hybrids; their energy efficiency coefficient has increased up to 1.58-1.63. Conclusion. Thus, it has been established that when growing corn for grain in the Krasnodar Territory, the best results with a yield of more than 77 c/ha and a net income of more than 45 thousand rubles/ha are provided by the DKC 4590 hybrid with an early sowing date, the use of the Titus Plus herbicide and two inter-row cultivations.

Introduction. Obtaining homogeneous products is associated with the use of species that have low variability of economically significant characteristics. For an objective assessment, it is advisable to establish it using several methods. Walnut is a valuable food plant. Significant selection quantitative characteristics of its fruits are the weight of the fruit and kernel, the kernel yield, the total score of selection value. The goal of the research is to study the variability of quantitative indicators of walnut fruits using various methods. The objectives are the following: determination of the mass of fruits and kernels, kernel yield, total score of selection value in individual specimens of the species and establishment of their variability indices. The research methods. The indices of 6 forms, 70 nuts in each, were studied. The variation coefficient, relative entropy, variability indices of Shannon, Sukhorukikh-Biganova, Margalef, Menkhinik, polydominance, Berger-Parker were determined by known methods with the replacement of the number of species by the number of classes of distribution of the trait. The results were processed in the Stadia 8.0 program for Windows. The Results. When divided into 10 classes, the sum of the variability ranks has made: kernel yield - 25, fruit weight - 24.5, kernel weight - 22, total selection value score - 8. Nonparametric analysis of ranks has not revealed a reliable difference between the variability of nut weight, kernel, and kernel yield (Friedman ρ = 0.2-0.5, significance - 0.4795-0.6547). The variability of the total selection value score is significantly different from the others (Friedman ρ = 8, significance 0.00468). Consequently, significant efforts will be required for walnut breeding for uniformity according to the first three indicators, and the least efforts according to the last one. Low statistical correlation has been observed between the Berger-Parker and Margalef, Menkhinik indices (r = 0.4336), the variation coefficient and other indices (r = 0.3115-0.4339). Strong statistical correlation has been found between other indices (r = 0.7052-1).