Utilization of salt water lakes shrimps [artemia anostraca] in some food products

ABSTRACT

Artemia saline is a species of class Brandiopoda, Subphylum crustacea and Phylum arthropoda found in salt lake water at salinity 14 Bamue as in El-Max salt work and Port-Said salt work. The result of the present study indicated that Artemia has high nutritive value, it contains about 65.91% protein with moderate fat content [12.7%]. Also, Artemia contained the essential amino acids as well as nonessential ones. The heavy metal content was within the recommended limits and the microbial load was lower than other species of crustacea. Pattie products were prepared using 20, 30, 40 50 and 60% Artemia as meat replacer. The results indicated some differences between color, flavor and consistency of samples and it was obvious that pattie containing 30, 40 50% Artemia were the most acceptable by the panelists. Crackers were fortified by replacing wheat flour with 5, 10, 15 and 20% of Artemia. Very slight differences were found between the different treatments concerning color, appearance and flavor. A decrease in the thickness of the resultant crackers and an increase in the spread ratio, the spread factor and the diameter were observed