Abstract: In order to evaluate the preservation effect of rosemary and protamine on the quality of silver carp balls during storage at 4 ℃.Sliver carp fish balls were treated by composite preservation of different proportions of rosemary and protamine, and according to the indices analysis including the total viable count, p H value, total volatile basic nitrogen ( TVB-N) , texture, whiteness, moisture distribution, the change of gel strength and sensory score were analyzed every 3 days. The results showed that rosemary and protamine could inhibit microbial growth, decrease TVB-N value, but the change on whiteness was not obvious.Meanwhile, springiness, hardness, gel strength and water distribution of the treatment groups were better than control group.The effect of group C ( 0.1 g/kg rosemary mixed 0.3 g/kg protamine) had the most significant effect. This result showed that the composite preservative can improve the situation of storage quality and extend the shelf life of fish balls without affecting its sensory quality.