Abstract:Effects of the ratio of sea bass/grass carp，salt，starch and lard on the sensory quality of sea bass/grass carp fish ball were studied in the paper.The changes of the water holding property and the thawing loss of fish ball at various sea bass/grass carp fish ratio were also studied.According to the single factor experiment and the orthogonal experiment，the best formula was as follows：the sea bass/grass carp ratio of 1：3，3%salt，5%lard，8%starch，under this condition，the fish ball possessed meat flavor，smooth surface，compact structure，and good elastic characteristics.The water holding property of the fish ball was improved significantly，and the thawing loss was decreased significantly by adding sea bass surimi into grass carp surimi.