In connection with the development of red algae aquaculture, as in coastal waters and in the ponds and lagoons, where in the past intensively used a variety of minerals complexes and organic additives, acutely the question of ensuring the safety and quality of red algae and their products. A number of documents for the control of these processes have been adopted, compliance with the regulatory requirements of which allow to ensure the production of high-quality and safe products. At the same time, methods of red algae certification have been developed, which apply to both their natural populations and cultivated species, as well as to the products of their processing. To date, the production of red algae at the international level is regulated by the plant protection Convention and the agreement on the application of sanitary and phytosanitary measures, social and environmental standards, as well as standards for algae developed by ASM and MSC. Products of red algae-agarophytes processing must comply the Requirements of the Codex Alimentarius Commission, as well as private standards. In the Russian Federation, agarophytes and products of their processing are subject to the Technical Regulations and standardization documents that ensure their observance.

Red algae of the genus Ahnfeltia are valuable biological resources and a traditional raw material used for agar production in Russia since the 30’s of the 20th century. Nowadays the level of their commercial utilization is rather low. The technochemical characteristics of the air-dry red alga A. tobuchiensis of the Izmena Bay in the Pacific ocean and Peter the Great Bay in the Sea of Japan, as well as the characteristics of storm emissions A. plicata of the Solovetsky Islands, the Soroca Bay and the Onega Bay in the White Sea, harvested in 2013-2017, are presented in order to identify new promising directions for the efficient use of Ahnfeltia . The content of impurities, the total content of mineral substances, proteins and polysaccharides, such as agar, cellulose, floridean starch, mannan and xylan, were estimated in Ahnfeltia , together with monosaccharide and amino acid composition of the biomass hydrolyzates. The presented characteristics ofA. tobuchiensis and A. plicata illustrate the possibility of the efficient processing of these algae to obtain a set of valuable products.

It is known that the quality of raw materials of red agarophytes varies depending on their type, conditions of growth or cultivation. In this regard, there are difficulties in assessing the quality of agarophytes. The results of studies of the yield of algae polysaccharides, monosaccharide composition and physical properties of 1.5% gels of aqueous solutions of agar of various agarophytes are shown. It is scientifically based on the use of the indicators of the quality of agar and the strength of its gel for calculating the quality criterion of algae. Using the data on the yield of agar and the strength of its gel, we calculated the quality criterion of algae using the methods of deterministic integrated assessment (the method of «amounts», the method of«amount of place», the method of «average geometric value», the method of «distance», the method of«multidimensional comparative analysis»). It is shown that for calculating the complex criteria for the quality of algae, when obtaining natural agar, it is advisable to use the “distance” method, and when obtaining modified agar - the method of “multidimensional comparative analysis”. The proposed scale ranking of algae to determine their quality and processing approaches.

The review paper discusses scientific and practical approaches to the processing of deep water mesopelagic fish species. The analysis of patent and scientific literature is prepared, the priority areas and current trends of use of these objects are revealed. Reasonable offers for further research and technological capabilities of processing are presented. The most large scale studies of mesopelagic fish species were conducted by Russian scientists in the 90s of the last century. During this period, the basic principles of technologies for their processing were developed, which were never implemented. At present, researchers from countries in the Asia-Pacific region, primarily scientists from China and Japan, are actively engaged in the development of technologies and the possible use of products from the processing of deep sea mesopelagic fish species. Thus, despite the stable biomass of mesopelagic fish, as well as the nutritional and biological value of the substances that make up this raw material, the catch and production of goods is an area of high risk. Today, the question of the appropriateness of their mass fishing remains open.

In Russia the situation in sturgeon economy is negative because of the increased poaching as well as sturgeons illegal production turnover and lack of the effective legislative base and executive practice for sturgeons and sturgeons products, including caviar, turnover regulation. For the last 30 years sturgeons population has been decreased 50 times in native habitat. Traceability systems development is necessary in order to solve the state problem of sturgeons preservation. In this article are presented key components of traceability systems well as are listed tasks which need to be solved within the development of sturgeons products traceability system. The analysis of Technical regulations of Eurasian Economic Commission «Fish and Fish Products Safety» and Technical regulations «Food Products safety» regarding implementation’s regulation of traceability, marking of food products and the state registration of production objects on which these processes of production (production) are carried out is submitted. The algorithm of accumulation and collection of information about a product for external and internal traceability during production from aquatic living resources and objects of an aquaculture is presented. Process of accumulation of information by production of the granular sturgeons pasteurized roe-zol (from roe-zol of IV and V maturities) from fish, breaded in aquaculture, is presented. Application of conceptual approach to development and stage- by-stage introduction of traceability system during production will allow to make process of production and the address of this production of sturgeon fishes transparent. Usage of it’s key provisions will allow to control safety and quality of sturgeons food products at all stages of production, storage, transportation, processing and realization taking into account requirements of the national legislation and the international requirements.

The fish pates assortment based on the rational technological potential fish raw materials (without using food additives) is scientifically and experimentally proved. The forming of new organoleptical properties of pates from Far Eastern fishes by using the process of baking as a process of thermal treatment of semi- finished products is experimentally proved. The influence of grinding, emulsification and heat treatment on the functional and technological properties of crushed muscle tissue as well as the organoleptical and colloidal properties of heat-treated semi-finished products and finished products is investigated. The optimum parameters of raw materials and semi-finished products processing on the following operations: grinding of muscle tissue - rough (d = 3-5 mm); emulsification - 4 minutes at a knife rotation speed of 10,500 rpm; ratio of the main components: crushed muscle tissue - 60%, oil - 20%, water - 20%; heat treatment - 25 minutes at a heating temperature of 200 C. The technology of baked pates from the rudd and saffron cod is developed which ensures the assortment expansion for this group of fish products.

The processing of the actual catches of caviar of pond species of fish of the inland water bodies of the Astrakhan region (the Volga River and its watercourses) for 2015-2017 has made it possible to establish that annually at the fish processing enterprises of the Astrakhan region, more than 200 tons of caviar of pond species of fish, containing according to preliminary estimates from 19 to 25% protein. The possibility of using caviar of pond species of fish as raw material for the production of protein foods was established by the protein content, which for all objects of the study was from 19.5 to 31.5%, nitrogenous substances characteristics, including the hydrolysis index (formally titrated nitrogen (FTN) / non-protein nitrogen (NPN)), which for all objects of the study did not exceed 23%, the hydrolysis depth index (non-protein nitrogen (NPN) / general nitrogen (GN)), not exceeding 20% for all objects of the study, the nitrogen ratio of volatile basic nitrogen (VBN) to formally titrated nitrogen (FTN) index characterizing the depth of protein changes due to the course of the microbial and autolytic processes, for all objects of research not exceeding 8%. The possibility of using caviar of pond species of fish was established according to the safety indices (microbiological indices and content of toxic elements) in accordance with the requirements of TC040/2016 “On the Safety of Fish and Fish Products”. All of this indicated the need to use caviar of pond species as a secondary raw material for the production of food protein products.

As a result of the research, it was shown that it is necessary to determine the value of the cryoscopic temperature for each type of fish. The comparative assessment of amount of the frozen water by a calculation method the offered D. Ryutov is carried out. Calculation is executed on the studied exemplars in temperature range from 0 С to minus 5 С. For determination of percent of the frozen water in exemplars used values of the cryoscopic temperatures taken experimentally. It is established that at a difference of cryoscopic temperature of 0.9 C between exemplars of fillet of a crucian of silver (Carassius gibelio) and a herring of Pacific (Clupea pallasii) the content of the frozen moisture at a temperature minus 4.0 C in fillet of a crucian silver are 2.1 times more the ice content (83%), than in fillet of a herring (40%), and for ensuring identical content of the frozen water of 40% temperature of storage of fillet of a crucian silver has to be 3.3 C higher, than for fillet of a herring. It confirms need of accumulation of a databank on the cryoscopic temperatures for each species of fish and her account during the developing and justification of the individual modes of storage. These ideas are conceptually stated in earlier works of the Russian scientists Semyonov B.N., Golovkin N.A., Bykov V.P.

The results of studies, the introduction of which allowed to expand the range of fish products that meet the principles of healthy eating, based on the advice of the world Health Organization (who). The functionality of the new fish products is acquired by the inclusion of vegetable additives in the composition of minced meat. The solution of optimization problems of modeling of minced meat formulations of the given biochemical composition was carried out using the method of conjugate gradients. From the resulting array we chose data characterized by the highest indicators of the desirability function, reflecting the desired indicator, for example, the degree of balance of amino acids in proteins of products. Criteria for the balance of amino acid composition were assessed using the amino acid composition of the protein standard on a scale of FAO / who. In order to simulate the most balanced formulation, the process of its optimization is divided into two stages. The first is the modeling of the formulation as a definition of all possible options for the quantitative ratio of the ingredients included in it. The second is a qualitative assessment and the choice of several of its most optimal options. Technologies and recipes of the new range of fish products are protected by patents, technical standards, have been tested in production conditions. Indicators of the studied biochemical composition of new products can be attributed to its functional food products according to the requirements of GOST R55577-2013. Food functional. Information about the distinctive features and effectiveness.

Recently, there has been a problem associated with the limited resources of animal protein, in this regard, one of the promising directions is the effective and rational use of raw materials of animal origin, improvement of methods of its processing, storage and transportation, as well as the introduction of resource-saving and waste-free technologies. Technologies that allow the maximum use of natural raw materials are particularly developed. The paper investigates the issues of rational use in the food industry of organic fish processing plants - fish skin containing valuable protein - collagen, and proposes a technology for producing collagen-containing hydrolysates on its basis, due to biotechnological treatment with the enzyme preparation “Collagenase” together with a solution of citric acid and subsequent sublimation drying. The results of the assessment of the quality level of collagen-containing hydrolysates from the skin of sockeye (Oncorhynchus nerka), cod (Gadus morhua) and chum (Oncorhynchus keta) are presented. The developed technology makes it possible to obtain hydro-lysates with higher organoleptic characteristics with the content of collagen fiber fragments, which can be used as structure-forming agents in the production of food products.

The study conducted microbiological indicators of safety and quality (size-mass and chemical composition, energy value) of crustaceans of the Far Eastern fisheries basin, including the technological value of cutting products of King crab ( Paralithodes camtschaticus ) and pony shrimp ( Pandalus goniurus ), to substantiate the rational integrated processing of this raw materials for various types of products. The storage conditions for shell-containing wastes from cutting Kamchatka crab for transportation to the place of further storage and processing have been established. Based on the data obtained, the possibility of using crustacean muscle tissue for the production of minced meat and specialized food products is shown, and inedible parts of their body as raw materials for the production of a complex of biologically active substances (lipids, protein hydrolysates, enzyme complex, chitin / chitosan, etc.). A scheme and recommendations are presented for the rational use of crustaceans: King crab and pony shrimp.

In terms of fishing, squid catch on ships is handled manually. Even with good training of processors, the processing time of the catch can be from several hours to tens of hours, which leads to an increase in the time between the catch of the squid before its transfer to processing, and as a result the duration of the squid in the hopper increases. With such a prolonged storage of squid in the storage hopper, the quality and nutritional value of its mantle decreases. In this regard, it is important to determine the maximum duration of the squid in the storage hopper, at which its quality and nutritional value are preserved. The time boundaries of the stages of intravital and postmortem changes in the mantle of the squid are established when it is stored in the storage hopper. As a result of storage of squid in the ship’s accumulator, the nutritional value of its mantle and quality indicators gradually decrease as a result of postmortem changes. It is established that the maximum storage time for squid in the ship’s accumulator from the moment of its catch to processing is no more than 15 + 2 hours.

The requirements of the current technical regulation (TR) of the Eurasian Economic Union (EAEU) 040/2016 «Safety of fish and fish products» to the transportation and state control (supervision) of fish products produced at the territory of the EAEU, which are mandatory for application and execution, are considered. The recommendations to the participants of the food fish products market in accordance with these requirements are given. Also, the requirements of the rules of state control (supervision) over fish products are considered. In accordance with the Decree of the Government of the Russian Federation of 19.07.2017 No. 846 «On authorized bodies of the Russian Federation for state control (supervision) over compliance with the requirements of the TR EAEU «Safety of fish and fish products» the state control (supervision) bodies are Rospotrebnadzor (in the case of consumer rights protection) and Rosselkhoznadzor (for processed products). The requirements for the process of products transportation are considered in detail. The estimation of transportation methods is given. The problems and «bottlenecks» are described, the most important of which are the violation of the temperature regime during transportation and the shortage of refrigerator rail vans.

At this article necessity of specific requirements for domestic fish meal quality, which used for aquaculture is proved as well as for raw materials, used for their production. The results of researching for samples of raw materials, which used for fish meal production, were presented. Information about modern foreign achievements at the area of fish meal production, made from different kinds of raw fish both information about quantitative characteristics of indicators, which regulate product quality, were summarized. Based on results of made researching recommendations for raw fish handling while fish meal production, which used for aquaculture needs, was developed. Also, technological parameters and technical solutions for intermediate products handling at most important stages of technological processes - cocking and drying - were introduced. Presented solutions allow to use a differential approach for fatty and skinny fish handling for saving of high-quality characteristics for fish meal.

At this article had been substantiated the need to development of technologies for fish meal production which provides to process raw materials difficult in technological meaning because high fat content in it. Particularly, technologies based on new physical methods never used at fish industry before also should be developed. The article presented results of technological research devoted study the opportunity of practical use for thermal-vacuum-pulsing (TVP) action while fish meal production. Possibility of practical use for TVP-action during cooking of black sea anchovy was established. Chemical composition for samples of fish mass obtained during cocking temperature and number of TVP-action circle variation, their influence on the keck and press water yield is determined. Based on these researching the rational cocking parameters for black sea anchovy was determined. It was found cooked fish meal has high biological value because it protein characterized of high albuminous nitrogen content.

The data on the chemical composition of the viscera of cucumaria, which are waste products during its cutting, are presented. It was established that the object of study contains a small amount of proteins (not more than 8.0%), lipids (2.6-3.2%), while it is characterized by high water content. The composition of the mineral substances is dominated by potassium, magnesium, sodium and calcium, in appreciable amounts its contain zinc, iron, iodine. Proteins are represented by valuable amino acids; glycine, aspartic and glutamic acids are predominant among the replaceable ones. The viscera contains biologically active glycosides and amino sugars. The protein content in feed products derived from viscera is 40-41%, lipids - 17-21%, mineral substances - 32-36%. Lipids are represented by saturated fatty acids (27-41%), including branched acids (14-26%), monounsaturated acids (21-23%), the amount of polyunsaturated acids is 31-42%. The safety of feed products was determined by the level of toxic elements, which did not exceed the permissible limits, as well as by biological tests, which resulted in the absence of the toxic effect of feed products and showed its antioxidant effect, which is reflected in a decrease in the content of diene conjugates, malonic dialdehyde and Schiff bases compared to the control group. The efficiency of using feed products as a feed additive in tests on minks is in increasing the body weight in the experimental group compared to the control, as well as in the absence of defects in skins and an increased number of large and especially large skins. When using feed products in rabbits rations, a positive effect on fertility, the number of offspring, and the survival rate of rabbits has been established.

Organization of mini-factories for the production of extruded fish feed, equipped with modern equipment with low power, is a promising direction for feed production. The use of such equipment is economically feasible, because it provides the opportunity to change the feed formula quickly, taking into account the existing raw material base and the production of the minimum batch. The paper investigates the influence of the technological parameters of the extrusion process on low-power equipment: temperature, water content and the degree of grinding of raw materials on the chemical composition and destruction of cellulose in wheat, corn, soybean meal, and sunflower meal and oilcake. According to the data obtained, the variation of extrusion parameters did not lead to significant changes in the content of protein, fat, ash and carbohydrates in terms of absolutely dry substance in samples of wheat, corn, sunflower and soybean meal. The rational parameters of the extrusion process of feed components and feed mixtures for fish, at which the maximum destruction of fiber occurs are the extrusion temperature of 150-160 C, the water content of the raw material about 12,0-15,0%, the particle size of the raw material is 0.6-1 6 mm.