Abstract: The effect addition of cucumber juice, egg white and starch on the sensory and structure quality of fish balls was optimized by the orthogonal test of three factors at three different levels. Quality characteristics of cucumber juice fish ball were analyzed during 4℃ storage. Results were showed as follows:the perfect dosage of cucumber juice, egg white and starch on fish ball was 17%, 16% and 21% respectively. During the storage, the pH values in cucumber juice fish ball packaged by vacuum was descending slowly after 3 days and the whiteness was erratical, while the total bacterial count and the hardness were increased significantly. Meanwhile the change of springiness was inversely related to the hardness. Results of nuclear magnetic resonance (NMR) indicated that there were four kinds of different liquidity water including strongly bound water (T21) , bound water (T22) , uneasy free water (T23) and free water (T24) (0ms<T21<1.1ms, 1.8ms<T22<4ms, 23ms<T23<33ms, 125ms<T24<193ms) . The change tendency of the T21and the T22was non-significant. The change of T23was decreased significantly, and the change of T24had a largest range.