Abstract：Improvement of Chinese traditional deep-fried meatballs by adding fish for better taste and reduced fat and cholesterol contents was conducted to obtain composite meatballs with well-balanced nutrition that are easy to digest and absorb. In order to find optimal formulation, final products made from a mixture of fat and lean pork (3:7, by mass) with different proportions of added fish meat, starch, salt and drinking water were subjected to sensory evaluation, yield calculation and texture analysis. The optimal formulation was found to contain 35% fish meat, 10% corn starch, 2.2% salt and 35% added to the pork mixture.
