Abstract: In order to explore the effect of high pressure processing (HPP) on the quality of chicken breast batters added with seaweed, such indicators as color, salt-soluble proteins (SSP), cooking loss, water holding capacity, freeze-thaw stability, texture characteristics and rheological properties were studied as a function of pressure level (0.1–500 MPa for 10 min) and holding time (0–25 min at 300 MPa). The results showed that lightness (L*) and whiteness (W) values of low-salt Eucheuma spinosum supplemented chicken batters (LESCB) decreased with pressure up to 200 MPa and then increased. a* value increased gradually with increasing pressure. Pressure in the range of 100 to 300 MPa had no significant influence on SSP (P > 0.05), while SSP decreased significantly with a pressure higher than 300 MPa (P < 0.05). Cooking loss and freeze-thaw loss increased initially and then decreased with pressure up to 300 MPa. Pressure in the range of 100 to 500 MPa improved water-holding capacity significantly compared with low pressure treatment (0.1 MPa) (P < 0.05). Hardness and springiness increased firstly with pressure up to 200–300 MPa and then decreased, and no significant differences were noticed between the 200 and 300 MPa treatment groups (P > 0.05). Compared with the control group (0.1 MPa), HPP could improve the storage modulus (G’) and phase angle (tan δ) of LESCB. The pressure holding time had no significant effect on color, SSP or cooking loss (P > 0.05). Water-holding capacity, G’, tan δ and textural properties were improved with increasing pressure holding time. Hardness and springiness were destroyed when the holding time was prolonged to 25 min. In conclusion, HPP can improve the quality of low-salt chicken batters added with seaweed.

Key words: chicken breast batter, low-salt, seaweed, high pressure processing, batter quality