МИКРОКОМПОНЕНТЫ ПИЩЕВЫХ СИСТЕМ НА ОСНОВЕ ЖИВОТНОГО И ДРУГИХ ВИДОВ СЫРЬЯ. ОБЗОР

The problems of the microcomponent composition of modern food systems based on natural raw materials are considered. It is shown  that modern methods of physical and chemical analysis make it  possible to establish the presence of both useful and unsafe microimpurities with a level of their content in the production  from 0.001 to 1–5 mg / kg. The effect of microquantities of free amino and fatty acids, as well as carbohydrates and vitamins,  on the flavor and aromatic characteristics of systems is discussed. Some aspects of the presence of introduced  microcomponents, which include pesticides, antibiotic and  chemotherapeutic drugs, hormonal regulators, polyaromatic  hydrocarbons and some other toxicants, as well as microingredients  formed in products under the influence of biochemical processes during storage are considered. As such microingredients, biogenic amines and other products of transformation of macrocomponents are considered.