The dissertation is devoted to forecasting the quality of shrimp processing products Palaemonidae samouelle. Systematic monitoring of the possibility of food use of different types of aquatic organisms, substantiation of rational directions of their processing in order to provide the population with biologically valuable food products of guaranteed quality and safety is an important task today. The dissertation presents the results of an analytical review of scientific, technical and patent literature on the directions of processing of Palaemon adspersus shrimp in the world and its use in the food industry. A systematic analysis of the factors of formation of consumer properties of Palaemon adspersus shrimp is carried out and its morphological characteristics are established. The morphological parameters obtained as a result of researches are necessary criteria for definition of optimum parameters of technological processing of raw materials for production of various kinds of foodstuff. It was found that the chemical composition of shrimp Palaemon adspersus contains: moisture – 73.1 – 77.2%, protein 17 – 20%, fat – 0.1%, carbohydrates – 4 – 5%, mineral elements – 1.7 – 1, 8%. It has been proven that Palaemon adspersus shrimp meat protein is complete and is characterized by the content of all essential amino acids, the sum of which in Palaemon adspersus shrimp meat protein is 46.3, and replacement – 26.13 mg per 100 mg of sample. Among the substituted amino acids, glutamic and aspartic acids, arginine, alanine and glycine are dominant. Among the essential amino acids, lysine and leucine predominate. The chemical composition of Palaemon adspersus is high in Selenium, Iron, Phosphorus, Magnesium and Zinc. It was found that the mass fraction of toxic elements in the shrimp Palaemon adspersus does not exceed the permissible concentrations for crustaceans, determined in accordance with the legislation of Ukraine. The sequence of accumulation of toxic elements in descending order was as follows: Cu > Zn > Fe > As > Pb > Cd > Hg. The basic scheme of directions of rational processing of Palaemon adspersus shrimp and technological schemes of production of Palaemon adspersus shrimp products on the basis of natural ingredients are developed: powder «Krevetkoviy», dumpling «Chornomorski», fish sticks «Krevetkovi». To develop the technology of powder «Krevetkoviy», dumplings «Chornomorski» and fish sticks «Krevetkovi», a comprehensive approach was used, which involves the study of organoleptic, structural and mechanical properties of Palaemon adspersus shrimp. Optimization of the prescription composition of processed products allowed to establish rational ratios of ingredients for powder «Krevetkoviy» (100% whole boiled-frozen shrimp), dumplings «Chornomorski» (dough shell (44.0) : meat of the fish family Gobiidae (38.6) : Palaemon adspersus shrimp meat (16,1) : Swan salt (1,3)), fish sticks «Krevetkovi» (meat of the fish family Gobiidae (72.7) : Palaemon adspersus shrimp meat (12.1) : egg powder (12.1) : swan salt (3.1)). It is proved that the protein of powder «Krevetkoviy» is complete and is characterized by the content of all essential amino acids, the sum of which is 44.1, and replaceable – 23.94 mg per 100 mg of sample. Among the substituted amino acids, glutamic and aspartic acids, arginine, alanine and glycine are dominant. Among the essential amino acids, lysine and leucine predominate. It was determined that the mass fraction of heavy metals, including toxic elements, in the powder «Krevetkovyi» does not exceed the permissible concentrations for crustaceans, determined in accordance with the legislation of Ukraine. The sequence of accumulation of heavy metals, including toxic elements, in descending order was as follows: Cu > Zn > Fe > Pb > Mn >Cd > Hg > As. Changes in organoleptic and structural-mechanical parameters of powder «Krevetkovyi» during storage for 6 months were studied. A predictive model of powder «Krevetkovyi» quality has been developed, the criteria parameters of which are water absorption coefficient (x1), moisture retention capacity (x2), fat retention capacity (x3), swelling coefficient (x4). Changes in organoleptic and physical parameters of dumplings «Chornomorski» and fish sticks «Krevetkovi» during storage for 6 months were determined. A predictive model of dumplings «Chornomorski» quality has been developed, the criteria parameters of which are weight loss (x1), folate content in minced meat (x2) and fish sticks «Krevetkovi»: moisture content (x1), swelling coefficient (x2). Developed predictive quality models of powder «Krevetkovyi», dumplings «Chornomorski», fish sticks «Krevetkovi» provides an opportunity for manufacturers and retailers to predict their quality during storage. The social effect of the introduction of Palaemon adspersus shrimp processing technologies is to expand the range of domestic products and food concentrates with the addition of shrimp for a healthy diet.
