Abstract:Gel meat products are the mainstream products in the world meat market， with a variety of types.Duck breast meat has a broad market prospect because of its high muscle fiber content， rich nutrition and low price. In order to explore duck meat gel products with better quality and promote their processing and application， duck breast meat was freeze-dried and ground into powder and prepared into meat gel， which was subjected to freeze-thaw treatment at different temperatures. The texture analysis， water holding capacity （WHC），dynamic viscoelasticity， thermodynamic properties and microstructure observation of the gel samples were carried out to explore the change of powder gel （PG） compared with meat gel （MG） and the effect of freeze-thaw on PG. It was found that the powder gel had a softer texture and a better gel structure than the minced meat gel.Multiple freeze-thaw significantly increased the elasticity of the powder gel， decreased the hardness， and had no significant change in cohesiveness. The WHC of PG and MG reached more than 95%， and freeze-thaw will reduce WHC. MG showed better thermal stability than PG， but freeze-thaw treatment improved the thermal stability of PG. The dynamic viscoelasticity of PG increases with the increase of freeze-thaw times. In summary，the duck breast powder gel showed better gel properties. Freeze-thaw would weaken some properties of the gel，but it would improve the thermal properties and rheological properties of the gel， and freeze-thaw has less effects on the gel at -80 ℃.