الفهرس 
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Abstract
A total of forty commercially produced coated poultry products representing, 20 each of chicken fillet and nuggets were examined to determine its quality in terms of sensory, physicochemical and bacterial quality attributes. Sensory panel analysis of chicken nuggets and chicken fillet showed that all investigated samples had generally low overall sensory panel scores regardless the processing plants with significant differences between different processing plants. Color and adhesion problems were the most obvious problems. Adhesion problems were manifested in the form of blowing up, separation of the coat from the food substrate as well as presence of small to large naked areas and even complete loss of coating. The eating quality characteristics of deep-fat fried products scored moderate scores. Physicochemical parameters showed that the mean values of crumb loss, cooking loss, oil holding capacity and oil absorption percentages were 5.60, 16.83, 18.55 and 53.30% in chicken nuggets and 4.12, 16.38, 22.63 and 45.05% in chicken fillet. Bacteriological analysis showed that the mean values of aerobic mesophilic and psychrotrophic counts (log10 CFU/g) were 5.05 & 6.12 in chicken nuggets and 4.61 & 5.27 in chicken fillet respectively. In the second section of the study, different food hydrocolloids were incorporated in the batter as adhesion enhancers. Results of sensory panel analysis of experimentally produced chicken meat products showed that incorporation of food hydrocolloids significantly improved all the sensory parameters of chicken meat products over the control batter. Incorporation of carboxymethylcellulose, sodium alginate and Gum Arabic significantly increased the percentages of batter uptake by about 10-20%, with carboxymethylcellulose produced the most significant increase. Data of physicochemical analysis of experimentally produced chicken meat products showed that incorporation of carboxymethylcellulose, sodium alginate and Gum Arabic significantly reduced the crumb loss percentages in all products in comparison with control batter with carboxymethylcellulose batter showed the lowest crumb loss percentages followed by sodium alginate batter and finally Gum Arabic batter. Moreover, drumsticks showed the lowest crumb followed by chicken fillet and finally chicken nuggets.