The use of β-glucan as a partial salt replacer in high pressure processed chicken breast meat

► Hydrophobic interaction and disulphide bond formation causes gel formation. ► Addition of β-glucan with reduced NaCl could produce gels with similar properties. ► β-glucan can be used as a partial salt replacer. ► 400/600 MPa pressure and 40 oC was found to be the optimum condition.