lbtal lipid extracted from fresh and frozen Cobb chicken breast, thigh and drumstick were analysed for lipid fractions as well as their fatty acid composition using thin layer chromatography and gas liquid chromatography, respectively. Thin-layer chromatograms of lipids from fresh and frozen chicken tissues indicated seven fractions. The highest percentage was recorded for triglycerides, followed by phospholipids and the lowest for diglycerides. During storage at -2OC for two months, the phospholipid and triglyceride contents of tissues decreased and the monoglyceride, cholesterol, diglyceride, free fatty acid and hydrocarbon contents increased Phospholipid fractions identified were : phosphutidylserine, lysophosphatidylcholine, sphingomylein, phos phutidylcholine, phosphatidylethanolamine and phosphatidylglycerol, which decreased during fmzen storage resdting from loss of phosphutidylserine, sphingomylein, phosphatidylcholine and phosphatidylethanolamine. However, the lysophosphatidykholine and phosphatidylglycerol contents increased. Gas liquid chromatography analyses showed the presence of ten fatty acids in fresh breast, thigh and drumstick tissues, but only eight fatty acids in frozen tissues could be detected

Sakkoti, Bartamuda, Gondaila, Malkabii and Shamia are excellent dry date cultivars, grown at Aswan Governorate. This study was conducted to assay effect of drying methods on quality of dates products so, total soluble solids (T.S.S.), pH, acidity, color characteristics and Organoleptic characteristics were determined in prepared date products (Tamr-Elddin Date Sheets (TDS) [with / without] fiber, Date pudding and Date Jelly) from fresh date fruit (Tamar), after sundrying for 25 days, solar drying for 14 days at ambient temperature 50°C and mechanical drying at 60°C for 9 hrs. The obtained results showed that pH decreased after sun-drying and mechanical drying, while total soluble solids (T.S.S) and acidity increased for all date products also, in generally found that the lightness (L), a (redness) and yellowness (b) values for date products from fresh dates were higher than solar dried dates, followed by sun dried dates and mechanical dried dates. So, in this study found that drying process by solar energy improved qualities attribute of all date products that had processed from Aswan dry dates.

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