Abstract: Chicken breast was selected as raw materials to discuss the effect of ultra high pressure( UHP) treatment and gum on the quality of minced chicken products.In single factor experiment,gum addition,pressure levels and holding time were selected to optimize the water loss rate,color,gel property for minced chicken products. The results showed that konjac gum added 0.6%,pressure of 200 MPa,pressure for 5 min and minced chicken products had the best treatment effect as follows: cooking loss rate of 41.14% ± 0.81%,hardness of 11312.47 g. It had been greatly improved than that without adding konjac gum,no high hydrostatic pressure treatment( cooking loss rate of 50.83% ± 0.54%,hardness of 5774.36 g),high yield rate,better gel effect.This study indicated that UHP treatment with gum addition could reduce the cooking loss rate of minced chicken products,improve the yield of minced chicken products and improve the gel effect of minced chicken products.