Abstract:The unrinsed Lateolabrax japonicus minced flesh was used as the raw material.The effects of single and compound lipids on the quality of Lateolabrax japonicus minced flesh were explored by measuring indicators such as cooking loss，texture，whiteness，and sensory evaluation.Finally，the optimal addition conditions of lipids were optimized through the L9（34）orthogonal test.Results indicated that compound lipids had a better addition effect than single lipids. The oil addition amount and compound ratio had a significant impact on the quality of Lateolabrax japonicus minced flesh. The optimal process for adding lipids to Lateolabrax japonicus minced flesh obtained through orthogonal tests required a mass ratio of soybean oil to fish oil of 1∶1，with a lipid addition amount of 4%. Comparative experiments showed that under this condition，the quality of Lateolabrax japonicus minced flesh was the best，with a sensory score of 89.6. The microstructure analysis showed that after adding compound lipids，the pores in the tissue of Lateolabrax japonicus minced flesh became smaller，and the structure was more compact.