الفهرس 
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Abstract
This study investigated the nutritional evalution of marine algae (Ulva lactuca and Nannochloropsis oculata) and evaluated their effect of replacing their powders with flour, as a good source of marine oil, fiber, chlorophyll, and gelling and thickening agents, on the quality of algae-based products during three months of frozen storage. Then, study the effect of adding 10% of U. lactuca and N. oculata powders on the quality of catfish luncheon and Algae- shrimp shell soup-based products. Also, it evaluated the quality of pickled smoked Ulva. These algae were considered a source of protein, oil, fiber, chlorophyll and dietary minerals. Caloric value, EAA and USFA of N. oculata (326.17Kcal/100g, 48.75% and 54.87%, respectively) were higher than those of U. lactuca. The addition of 10% algae powder to catfish luncheon decreased protein slightly (from 28.7 to 28.36%) while fat and nutritional value increased (from 38.51 to 43.3%, 575.82 Kcal/ 100g); On the contrary, protein, fat and nutritional value increased in instant soup (19.78- 20.45%, 16.38- 16.9%, 372.94- 343.7 Kcal/ 100g). TBARS value increased slightly in both products while TVB-N decreased slightly in catfish luncheon (9.89- 16.14mg/100g). The lightness value decreased in catfish luncheon but increased in shrimp shell soup, while the redness and yellowness values decreased in both products and the green colour was appeared. Addition of N. oculata decreased hardness, gumminess and chewiness in catfish luncheon while U. lactuca increased them. Pickled smoked Ulva had higher carbohydrate and low pH, TBARS and TVB-N. All new algae-based food products had good microbial and sensory properties during sotarge. In most sensory properties, both supplemented products with algae had higher scores than controls throughout 3 months of storage at -10±2°C.