The effect of replacement monosodium glutamate (MSG) with 1:1 ratio mixture of sugar and salt on microbiological quality of deep fat fried chicken breast strips during frozen storage (-18°C) for 90 days was investigated, Also, antibacterial activity of monosodium glutamate and mix of sugar can (sucrose) and salt (sodium chloride) in ratio of 1:1 were determined by disc diffusion assay andthe minimal inhibitory concentration (MIC) and the minimal bactericidal concentration (MBC). Results showed that Gram- negative bacteria since the mean values of the inhibition zones were in the ranges of 11.8, 13.4, 15.4 and 16 mm when studying the effect of monosodium glutamate on Escherichia coli, Serratia marcescens, Bacillus cereus and Staphylococcus aureus, respectively. Also, the mean values of the inhibition zones were in the ranges of 14.2, 15.6, 18.2 and 17 mm when studying the effect of mix of sugar and salt in ratio of 1:1 on Escherichia coli, Serratia marcescens, Bacillus cereus and Staphylococcus aureus, respectively. The average MIC and MBC values of monosodium glutamate against Gram-negative bacteria were 37.5 and 75 μg/ml, respectively, while these values were 32.5 and 65 μg/ml against Gram-positive bacteria, respectively. Also, average MIC and MBC values of mix of sugar and salt in ratio of 1:1 against Gram-negative bacteria were 27.2 and 55 μg/ml, respectively. While these values were 22.5 and 45 μg/ml, respectively against Gram-positive bacteria, respectively. The obtained results also showed that control chicken breast strips had the highest counts of total bacterial count and the lowest total coliform count than other treatment. E. coli and Salmonella were not detected in both treatments until the end of storage period. Control chicken breast strips had the lowest counts of total Staph. aureus, yeast and mold and total psychrophilic bacteria counts than other treatment.