[Quality of seefood products in Primorye].

It is established that fish products in the consumers' market of Primorye not always correspond to the required parameters of quality and safety. Deflections of fish products quality were defined by organoleptic properties, nutritional and energetic value of about 46.3% of examined samples. Till 25.8% of examined samples of fish products fell short of microbiological parameters of standard safety.

[Application of cultured milk products with lavinariia additives to decrease iodine deficit for surgical patients].

The efficiency of iodine containing cultured milk products (yoghurts) has been studied in complex of therapy measures in patients with pus processes in soft tissues. Introduction of yoghurts with Laminariajaponica additives to dietary intake for surgical patients with iodine deficiency favors its severity degree decreasing, protective forces of organism increasing and rapid wound healing introduction of yoghurts.

[Inhibitory effect of antimicrobial preparation from lipids of marine fishes on tissue and microbial enzymes]. / Ingibitornoe deistvie antimikrobnogo preparata iz lipidov morskikh ryb na tkanevye i mikrobnye fermenty.

We obtained a new food preservative from marine fish lipids possessing pronounced activity in relation to bacteria and microscopic fungi. The effects of this preparation on enzymes of microorganisms and muscle tissue of marine hydrobionts were studied. In vitro the preparation irreversibly inhibited acid and alkaline proteases and proteolytic and lipolytic enzymes of microorganisms and reduced enzyme activity in fish muscle tissue. The inhibitory effect of this preparation on enzymes contributes to stabilization of hydrolytic processes in meat of hydrobionts and suppresses microorganism growth in storage.