Abstract: In order to select the suitable deep frying conditions for goose meat, the effect of deep frying on its physicochemical properties, texture and microstructure was analyzed by using conventional methods. The results showed that with increasing frying temperature and frying time, the loss rate of goose meat rose gradually. Frying at 135 ℃ for 5 min resulted in a 12.87% higher loss rate than frying at 120 ℃ for 2.5 min (P < 0.05). The pH of goose meat generally increased, and a similar trend was observed for shear force. For samples deep-fried at 120 and 135 ℃ for 5 min, the shear force values were 40.432 and 55.783 N, respectively (P < 0.05). After deep frying, L* value decreased, while a* and b* value significantly increased (P < 0.05); the a* and b* values of goose meat fried at 135 ℃ for 5 min increased by 27.85% and 32.95% when compared with frying at 135 ℃ for 2.5 min, respectively. Additionally, hardness and chewiness generally increased, whereas springiness, cohesiveness, gumminess and resilience became smaller. After deep frying at 120 ℃ for 3.5 min, a few granules in the perimysium were observed. The perimysium was seriously deformed and partially dissolved during deep frying at 125 ℃ for 3.5 min. The structure of muscle cells became very blurry after deep frying at 135 ℃ for 5 min. Therefore, frying at 130 ℃ for 3 min was the optimal frying method for goose meat. Under these conditions, the deep-fried goose meat had a loss rate of 38.24%, a shear force value of 41.897 N, a golden color and a good texture.

Key words: goose meat, frying, physicochemical properties, texture, microstructure