الفهرس 
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Abstract
A total of 30 samples, 15 each of batter and breaded fish fillets and squid rings were
collected from main supermarkets from Giza and Cairo, Egypt and evaluated to
determine its quality. The results showed that adhesion problems, loss of crispness
and bad color were among the major problems in addition to greasiness and high
percentages of oil holding capacity and oil absorption. Ultimately these problems
had significant detrimental impact on overall acceptability of such popular products.
Therefore the experimental part of the study was planned to investigate the effect of
incorporation of potato starch, sodium alginate and carboxymethylcellulose into
batter ingredients to overcome the aforementioned problems and to study the effect
of these batter formulation in combination with different breadings. Results revealed
that application of different batter and breading ingredients significantly improved
all sensory quality attributes specially color and adhesion and at the same time
improved the eating quality characteristics. Moreover, different batter and breading
formulation improved the physicochemical criteria of coated fish products specially
crumb loss, water holding capacity, oil holding capacity and oil absorption. Sodium
alginate and carboxymethylcellulose were effective in improving adhesion and
batter uptake of all breading formulation in both experimentally produced products.