Four chicken mortadella were prepared: C (control), M1, M2 and M3 by addition of 10%, 15%, and 20% of minced cowpea, respectively). The effect of adding minced cowpea on the physical, chemical, microbial, and sensory evaluation of mortadella had been studied. Results revealed that there were significant differences in fat, carbohydrates, and ash percentages in the mortadella. The fat percentage was gradually decreased from 15.13 % in the control group to 11.03 % in M3. Carbohydrate and ash were increased from 3.94, 2.53 % in the control group to 7.14, and 2.76 % in M3 respectively according to the increase of cowpea in the mortadella. Protein and moisture were increased with no significant difference in all mortadella examined. Water holding capacity was increased significantly by adding minced cowpea. Microbial load test revealed that there was an obvious decrease in total bacterial count and Escherichia coli with an increase of cowpea in the mortadella. For sensory evaluation there were significant differences in some characteristics between control and other groups, colour, flavour, and taste decreased according to the increase of cowpea in the mortadella formulations, the decrease was high in the M3 group and low in M1 and M2 groups with some similarity to the control group. The texture was improved by adding more minced cowpea to the   mortadella particularly in the M3 group. Accordingly, the effect of these quality properties was reflected in the degree of general acceptance of the mortadella formulations.

Salted and unsalted Klunzinger's mullet Planiliza klunzingeri were dried using infrared halogen dryer with different temperatures (60, 65, 70, 75 and 80)°C and  different storage periods (0, 7, 14, 21, 28 and 35) days and studying their qualitative characteristics. The results showed that the moisture content decreased as drying time increased. The drying efficiency of the halogen dryer was 70.36 % at 60 °C and decreased as the drying temperature increased. Chemical composition of dried fish (salted and unsalted) showed that the moisture percentage was decreased, but the percentage of protein, fat and ash was increased after drying process. The percentage of moisture increased during the storage periods (0, 7, 14, 21, 28 and 35) days, unlike the other chemical composition percentages were decreased with increasing storage periods. The results showed that the rehydration was decreased with the increase of drying temperatures for salted and unsalted dried fish. Moreover, the results showed that there was an increase in TBA after the drying process and during the storage periods. In addition, the results revealed that the microbial content of dried salted and unsalted fish was decreased. The results illustrated that the first order model can be used to predict pH value during storage periods. Artificial neural network   (ANN) model had a good result of predicted moisture content.