Abstract: The gelation and rheological properties of chicken breast batters as affected by the addition of Eucheuma spinosum were evaluated with respect to changes in color, water-holding capacity, texture characteristics, gel strength and storage modulus (G’). The results showed that L* and W values of chicken breast batters significantly decreased with increasing addition level (P < 0.05), while 0.4% Eucheuma spinosum added improved a* value and water-holding capacity significantly. Moreover, addition of Eucheuma spinosum increased hardness, springiness, cohesiveness, gumminess and chewiness value, and decreased adhesiveness value, as well as enhanced gel strength. Dynamic rheological measurements indicated that G’ value of chicken breast batters initially slowly, then rapidly decreased, and finally steeply increased with increasing temperature from 20 to 46 ℃, then to 56 ℃ and finally to above, respectively. G’ value significantly increased during cooling. The final G’ value increased with increasing addition level. This study showed that addition of Eucheuma spinosum could increase the gelation and rheological properties of chicken breast batters and consequently improve product quality.

Key words: Eucheuma spinosum, chicken breast batters, gelation property, rheological property