The effects of locust bean gum, xanthan, pectin and turmeric on proximate composition, cooking quality, physicochemical, microbiological, and sensory properties of common carp fish nuggets stored for three months at -18^°C were studied. The results showed that moisture contents of T1 (control), T2 (locust), T3 (xanthan), and T4 (pectin) pre-fried common carp fish nuggets were significantly decreased at the end period of the frozen storage. On the other hand, crude protein, lipids, and ash contents of (T1, T2; T3, and T4) pre-fried common carp fish nuggets were significantly increased at the same period of the frozen storage. Cooking loss percentages of the nugget treatments during frozen storage were significantly increased at the end of the frozen storage. The highest values of cooking loss were found in T1 (control), followed by T3 (xanthan), T4 (pectin), and T2 (locust). On the contrary, cooking yield recorded higher values in T2 (locust), compared to  T4 (pectin), T3 (xanthan), and T1 (control), recording less values, respectively. The water holding capacity values were significantly decreased at the end of three months of frozen storage. TVBN, TMA, and TBA contents of T1 (control), T2 (locust), T3 (xanthan), and T4 (pectin) pre-fried common carp fish nuggets were reached at the end of frozen storage.  For the microbiological quality of treated fish nuggets with respect to the highest effect, it was obtained for locust (T2), followed by pectin (T4) and xanthan (T3), which reduced the microbial growth. The obtained results showed that thickening agents were significantly improved regarding color, tenderness,  juiciness, taste, flavor, and overall acceptability of fish nuggets, compared to the control samples, also there was a gradual decrease in sensorial values during the freezing storage.