Abstract:To address the easy oxidation of fish oil during yogurt processing and its potential adverse effects on fermentation and to improve yogurt quality and enhance its nutritional value，fish oil emulsion （FOE） was added to stirred yogurt before or after fermentation at different mass fractions （2.0%，4.0%，and 6.0%）. The effects of FOE addition time and amount on the quality of yogurt were systematically investigated. The results showed that adding FOE before fermentation effectively delayed the decrease of pH during storage and increased acidity；enhanced the water-holding capacity and stability；made the microstructure denser and improved the texture；it enhanced the activity of lactic acid bacteria. In addition，yogurt effectively masked the fishy flavor of fish oil. When the FOE addition amount was 2.0%，the difference in odor and taste was minimal compared with the control group.