Abstract: The gel functional properties of salt soluble proteins of chicken breast was studied here by Mixed regression design in this experiment. Different polyphosphates mixture(STPP, DSPP, HMP) were applied to improve the meat quality in a certain cases. The protein content, protein composition, water-holding-capacity(WHC), rheological properties of heat-induced gel of chick breast were measured and analysed, so that the better polyphosphates mixture was choosed. The main research contentswere as followed: the effect of different polyphosphates mixture was different. In certain cases(0.01mol/L MgCl2, 0.6mol/L NaCl, pH7.0), the WHC and rheological properties of the chicken breast gel was better when the polyphosphates mixture was DSPP: STPP:HMP = 1/3:5/12:1/4 and total amount was 3g/kg.

Key words: polyphosphates, chicken breast, gel, functionalyties