Abstract:Tilapia surimi was used as the raw material to make tilapia fish ball products with high dietary fiber content.Different auxiliary materials were used，including cornstarch，bract plantain seed shell and konjac gum.Based on the sensory score and gel strength，the amount of cornstarch and konjac gum were optimized via response surface methods to determine the optimal formula of the fish ball products.The results showed that when the fish ball products contained 6.290% starch，3.030% bract plantain seed shell powder，and 0.090% konjac gum，their sensory score，and gel strength were the best；the sensory score was 93 and the gel strength was 439.609 g·cm.Of note，the high dietary fiber tilapia fish balls prepared via this technology were white and crystal clear，delicate，soft，and elastic in taste.