Abstract:The objective of the present study was to elucidate the effect of extracts of spices and frozen storage time on the oxidation and quality properties of frozen dumpling fillers.The clove extraction（0.03%），rosemary extraction（0.03%）and BHA（0.02%）were added to the dumpling fillers，which were stored at-18℃ during the storage of 180 days，and the POV value，TBARS，carbonyl content，cooking loss，a*and sensory evaluation of frozen dumplings at 0，30，60，90，180 d were determined.The results indicated that with the increasing of frozen storage time，the POV value initially increased to a maximum at 90 d followed by a decrease during subsequent storage；The TBARS value，carbonyl content and cooking loss in the frozen dumpling filler increased significantly（P<0.05）.Compared with the control over 180 days of storage，the clove and rosemary extract and BHA samples firstly showed the inhibition ratio of TBARS was 19.1%，31.6%and 35.2%respectively，then the cooking loss of samples decreased by 5.44%，7.71%and 8.86%respectively；The carbonyl content of 180 d samples was as decreased by 11.1%，21.7%and 30.7%respectively as that of 0d samples；The a*-value of samples also showed a decreasing by 11.13%，7.30%and 7.19%，respectively.Likewise，clove and rosemary extraction also had marked influence on the sensory evaluation of frozen dumplings，exhibiting the inhibition of rancidity odor，and slowing down the deterioration of texture，juiciness and overall acceptability.Therefore，clove and rosemary extract had important roles in anti-oxidation of fat and protein and retarding deterioration of quality properties of the dumplings during the frozen storage.