Abstract: The effects of malve nut gum on cooking loss, non-expressible water, water-holding capacity, color, texture and gel strength of minced chicken were studied, compared with that of xanthan gum, guar gum, sodium alginate and theirs adhesive. The results showed that the order of factors affected cooking loss was as follow:malve nut gum>guar gum>xanthan gum>sodium alginate, and malve nut gum+guar gum>malve nut gum>xanthan gum+malve nut gum>malve nut gum+sodium alginate. Non-expressible water content:xanthan gum>malve nut gum>sodium alginate>guar gum, and malve nut gum>three composite gelation. Water-hold capacity :malve nut gum >xanthan gum >guar gum >sodium alginate, and malve nut gum >three composite gelation. The addition of malve nut gum could decrease in whiteness, chroma, hardness, gumminess, chewiness and gel strength of minced chicken. In a conlusion, malve nut gum could obviously decrease cooking loss and increase meat production rate, and the application prospect was good in meat products.