Abstract: In this study, the effects of Nostoc commune addition on the cooking yield, water-holding capacity, color, texture properties, gel strength, dynamic rheology and microstructure of chicken breast meat batters were investigated. The results indicated that cooking yield and water-holding capacity increased firstly, reaching a maximum of 95.71% and 95.33% at an addition level of 1.2%, respectively, and then decreased with increasing level of N. commune addition. L*, a* and b* values significantly decreased (P < 0.05), while hardness, springiness, cohesiveness and chewiness rose constantly except that the difference in hardness and springiness was not statistically significant between addition levels of 1.2% and 1.5% (P > 0.05). Upon heating, the storage modulus G’ at 20 and 80 ℃ increased with increasing addition of N. commune; dynamic frequency scanning showed that G’ increased first until reaching a maximum at 1.2% addition level and then decreased with N. commune addition at the same oscillation frequency. The results of scanning electron microscopy showed that compared with the control group, the microstructure of chicken breast meat batters added with N. commune was more compact and uniform. In summary, addition of an appropriate amount of N. commune can significantly improve the gel properties of chicken breast meat batters. This study can provide a theoretical basis and technical support for the application of N. commune in minced meat products.

Key words: chicken breast meat batters; Nostoc commune; gelation properties; rheological properties; microstructure