{"id":3211,"date":"2024-05-26T21:36:59","date_gmt":"2024-05-26T21:36:59","guid":{"rendered":"http:\/\/journal.ziu-university.net\/?p=3211"},"modified":"2024-05-26T21:37:00","modified_gmt":"2024-05-26T21:37:00","slug":"%d8%af%d8%b1%d8%a7%d8%b3%d8%a9-%d9%83%d9%8a%d9%85%d9%8a%d8%a7%d8%a6%d9%8a%d8%a9-%d9%88%d9%88%d8%b8%d9%8a%d9%81%d9%8a%d8%a9-%d8%b9%d9%84%d9%89-%d8%b1%d9%88%d8%a8%d9%8a%d8%a7%d9%86-%d8%a7%d9%84%d9%85","status":"publish","type":"post","link":"https:\/\/journal.ziu.edu.sy\/?p=3211","title":{"rendered":"\u062f\u0631\u0627\u0633\u0629 \u0643\u064a\u0645\u064a\u0627\u0626\u064a\u0629 \u0648\u0648\u0638\u064a\u0641\u064a\u0629 \u0639\u0644\u0649 \u0631\u0648\u0628\u064a\u0627\u0646 \u0627\u0644\u0645\u0645\u0627\u0644\u062d (Artemia salina)\u00a0\u0627\u0644\u0645\u0633\u062a\u062e\u0631\u062c \u0645\u0646 \u0628\u062d\u064a\u0631\u0629 \u0642\u0628\u0631 \u0639\u0648\u0646 \u0628\u0645\u0646\u0637\u0642\u0629 \u0648\u0627\u062f\u064a \u0627\u0644\u0622\u062c\u0627\u0644\u060c \u0644\u064a\u0628\u064a\u0627"},"content":{"rendered":"\n

\u0627\u0644\u0645\u0644\u062e\u0635<\/strong><\/p>\n\n\n\n

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\u0627\u0644\u0643\u0644\u0645\u0627\u062a \u0627\u0644\u0645\u0641\u062a\u0627\u062d\u064a\u0629:<\/strong> \u0627\u0644\u062a\u0631\u0643\u064a\u0628 \u0627\u0644\u0643\u064a\u0645\u064a\u0627\u0626\u064a\u061b \u0627\u0644\u062e\u0635\u0627\u0626\u0635 \u0627\u0644\u0648\u0638\u064a\u0641\u064a\u0629\u061b \u0631\u0648\u0628\u064a\u0627\u0646 \u0627\u0644\u0645\u0645\u0627\u0644\u062d (Artemia salina<\/em>)\u060c\u0628\u062d\u064a\u0631\u0629 \u0642\u0628\u0631 \u0639\u0648\u0646\u060c \u0648\u0627\u062f\u064a \u0627\u0644\u0622\u062c\u0627\u0644\u060c \u0644\u064a\u0628\u064a\u0627<\/p>\n\n\n\n

Abstract<\/strong><\/p>\n\n\n\n

This study was conducted to estimate the nutritional value of brine shrimp (Artemia Salina) and to verify some of the functional properties of the protein concentrate prepared from it, as well as the protein concentrate prepared from it by the physical method. The results of the chemical analysis showed that the brine shrimp contains 48.83% protein, 6.11% fat, 2.89 fiber, 12.02% moisture and 29.26% ash. The results also showed that the protein concentrate of brine shrimp and the protein concentrate prepared from it by physical treatment contain 80.31 and 86.67% protein, 0.78 and 0.41% fat, 6.90 and 5.17% moisture, and 7.81 and 5.11% ash, respectively. By estimating the average ability of the protein concentrate and the protein concentrate treated by the physical method to absorb water, it was found that it was 32.17 and 32.84 g\/100 g, respectively. The protein concentrate prepared by the physical treatment was characterized by a high ability to bind the emulsion, amounting to 45.12 g\/100 g.<\/p>\n\n\n\n

Keywords:<\/strong> chemical composition; Functional characteristics; Brine shrimp (Artemia salina), Qabr Aoun Lake, Wadi Al-Ajal, Libya.<\/p>\n\n\n\n

\u0627\u0639\u062f\u0627\u062f : <\/strong><\/p>\n\n\n\n

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1<\/sup> \u0642\u0633\u0645 \u0639\u0644\u0648\u0645 \u0648\u062a\u0642\u0646\u064a\u0629 \u0627\u0644\u0623\u063a\u0630\u064a\u0629\u060c \u0643\u0644\u064a\u0629 \u0639\u0644\u0648\u0645 \u0627\u0644\u0623\u063a\u0630\u064a\u0629\u060c \u062c\u0627\u0645\u0639\u0629 \u0648\u0627\u062f\u064a \u0627\u0644\u0634\u0627\u0637\u0626<\/p>\n\n\n\n

4\u060c2 <\/sup>\u0642\u0633\u0645 \u0627\u0644\u063a\u0630\u0627\u0621 \u0648\u0627\u0644\u062a\u063a\u0630\u064a\u0629\u060c \u0643\u0644\u064a\u0629 \u0639\u0644\u0648\u0645 \u0627\u0644\u0623\u063a\u0630\u064a\u0629\u060c \u062c\u0627\u0645\u0639\u0629 \u0648\u0627\u062f\u064a \u0627\u0644\u0634\u0627\u0637\u0626<\/p>\n\n\n\n

3<\/sup> \u0642\u0633\u0645 \u062c\u0648\u062f\u0629 \u0648\u0633\u0644\u0627\u0645\u0629 \u0627\u0644\u0623\u063a\u0630\u064a\u0629\u060c \u0643\u0644\u064a\u0629 \u0639\u0644\u0648\u0645 \u0627\u0644\u0623\u063a\u0630\u064a\u0629\u060c \u062c\u0627\u0645\u0639\u0629 \u0648\u0627\u062f\u064a \u0627\u0644\u0634\u0627\u0637\u0626<\/p>\n\n\n\n

Sara O. Sheba 1<\/sup>, Mohammed A. Alshareef 2<\/sup> , Ali M. Alsharif3<\/sup>, Milad M. Akasha4<\/sup><\/p>\n\n\n\n

1<\/sup>Department of Food Science & Technology, Faculty of Food Science, Wadi Alshati University, Libya<\/p>\n\n\n\n

2,4<\/sup> Department of Food & Nutrition, Faculty of Food Science, Wadi Alshati University, Libya<\/p>\n\n\n\n

3<\/sup> Department of Food Quality & Safety, Faculty of Food Science, Wadi Alshati University, Libya<\/p>\n\r\n\t\t

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\r\n\t\t\t\t\t\t<\/span><\/span>\r\n\t\t\t\t\t\t

<\/h4>\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t\r\n\t\t\t\t
<\/i>\u062a\u062d\u0645\u064a\u0644<\/span><\/a>\r\n\t\t\t\t<\/div>\r\n\t\t\t<\/div>\r\n\t\t\t\r\n\t\t\t
\r\n\t\t\t\t\r\n\t\t\t\t\t\u062a\u0642\u064a\u064a\u0645 \u0627\u0644\u0645\u0633\u062a\u062e\u062f\u0645\u0648\u0646: <\/strong>\r\n\t\t\t\t\t<\/span>\r\n\t\t\t\t\t\u0643\u0646 \u0623\u0648\u0644 \u0627\u0644\u0645\u0635\u0648\u062a\u0648\u0646 !<\/small>\r\n\t\t\t\t<\/span>\r\n\r\n\t\t\t\t
\r\n\t\t\t\t\t\r\n\t\t\t\t\t\t<\/span>\r\n\t\t\t\t\t<\/span>\r\n\t\t\t\t<\/div>\r\n\r\n\t\t\t\t
<\/div>\r\n\r\n\t\t\t<\/div>\r\n\t\t<\/div>\r\n\t<\/div>","protected":false},"excerpt":{"rendered":"

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