Abstract:The quality of meat products can be compromised during frozen storage，because freeze-thaw cycles may have negative effects on water-holding capacity，pH value，color，and texture. Based on the good freeze-thaw stability of quinoa protein Pickering emulsion，the effect of replacing 25%-100% pork backfat with it on the quality of beef meatballs was studied during the freeze-thaw cycle.The results showed that after three freeze-thaw cycles，the water-holding capacity of the meatballs in the control group decreased from 85.70% to 80.42%. In contrast，when using quinoa protein Pickering emulsion to replace fat，the water holding capacity remained within the range of 85.32% to 88.85%.In particular，the stability was better at a replacement ratio of 50%，with the lowest thawing juice loss rate at 1.94%. Moreover，replacing fat with quinoa protein Pickering emulsion in beef meatballs can suppress the decrease of pH and the changes in color，hardness，and chewiness during freeze-thaw cycles.Meanwhile，the immobilized water of beef meatballs gradually transformed into free water，while using quinoa protein Pickering emulsion as a replacement can inhibit this transformation.