Abstract: This experiment was conducted to investigate the effects of ginger extract with different concentrations(0.05,0.2,0.4 mg/mL)on the quality characteristics of the paste. The spent hen breasts were used as raw materials and the group without ginger extract was taken as control group. Besides,a comparative study between these four breasts paste was carried out in terms of TBARS,cooking loss,L^*,a^*,pH,texture,total bacterial count,low-field nuclear magnetic resonance(LF-NMR). Volatile components of the spent hen breasts paste stored at 4℃ were detected by electronic nose and analyzed by principal component analysis(PCA). The results showed that the TBARS of the three treatment groups(0.05,0.2,0.4 mg/mL)were 2.0433,1.0100,0.8133 mg/kg during the storage 12 d,which was significantly lower than the control group(P<0.05). It was indicated that,with the extension of storage time,ginger extract inhibited the lipid oxidation,decreased the cooking loss,brightness,pH,total bacterial count and improve the quality of spent hen breasts meat. In addition,ginger extract can also delay the odor change of the paste due to oxidation,and inhibit the immobilized water turn into free water. The higher the concentration of ginger extract,the better the quality of the spent hen breasts meat can be improved. Therefore,appropriate amount of ginger extract can improve the quality characteristics of the spent hen breasts during storage.