The impact of replacement monosodium glutamate (MSG) with a ratio of 1:1 mixture of salt and sugar on the microbiological quality of deepfat fried chicken breast strips throughout frozen storage(-18°C) for 90 days was assessed. Also, the antibacterial activity of monosodium glutamate and a mixture of salt (sodium chloride) and sugar can (sucrose) in a ratio of 1:1 was determined by disc diffusion assay, the minimum bactericidal concentration (MBC) and the minimum inhibitory concentration (MIC). 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 16mm 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 the mix of sugar and salt in a ratio of 1:1 on Escherichia coli, Bacillus cereus,Serratia marcescens, 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, the average MIC and MBC values of the mix of sugar and salt in a 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. Besides, the results demonstrated that the control of chicken strips possessed the uppermost values of total bacterial count and the leastvalues of total coliform count compared to the remaining treatments. Salmonella and Escherichia coli were not found in both treatments up until the ending of the storage period. The control of chicken strips possessed the least counts of total Staphylococcus aureus, total psychrophilic bacteria, and yeast and mold counts compared tothe remaining treatments