Abstract: The quality of silver carp fish-ball added with curcuma oil and curcuma oil microencapsulated was investigated using microbial,physico-chemical methods and sensory assessment in order to evaluate the loss of quality and freshness that occurred during chilled storage. The results indicated that after the chilled storage for five day at 4 ℃,total viable counts(TVC) of fish-ball arrived at 6.2×104cfu/g,which exceed the hygiene requirements prescribed by the nation. When curcuma oil microencapsulated about 0.1% was added into fish-ball,the bacterial growth was obviously inhibited and the shelf life of fish-ball was extended 8 day longer than that of control(TVC value of 5.9×104cfu/g). Curcuma oil microencapsulated could decrease lipid oxidation obviously and increase the whiteness of fish-ball,but had no effect on the elasticity. Curcuma oil microencapsulated had a distinct effect on the preservation of surimi products and made product retain good quality characteristics for longer.