Abstract:The quality of nemipterus virgatus fish balls added with ginkgo biloba leaves extract was investigated in order to evaluate of quality and freshness that occurred during chilled storage， including sensory score， the total viable count， pH value， total volatile basic nitrogen（TVB-N）， texture and whiteness. The results indicat－ ed that after the chilled for nine days at 4 ℃， total viable counts（TVC） of nemipterus virgatus fish balls arrived at 5.52 lg cfu/g，which exceed the hygiene requirements prescribed by the nation. When ginkgo biloba leaves ex－ tract about 0.2 % was added into fish balls， the bacterial growth was obviously inhibited and the shelf life of fish balls was extended 15 day longer than that of control （TVC value of 5.01 lg cfu/g）. Ginkgo biloba leaves extract could decrease lipid oxidation obviously ，and increase the elasticity of fish balls， but had no effect on the whiteness.The TVB-N content and pH value of fish balls increased slowly， and the hardness decreased slowly. Ginkgo biloba leaves extract had a distinct effect on the preservation of surimi products and made product retain good quality characteristics for longer.