Abstract: Squid fish balls have rich nutrition, but easily cause deterioration during the cold storage. The effects of 0.2%blueberry leaf polyphenols and 1% garlic squid on the quality of squid fish balls was studied for maintaining the quality of squid fish balls and shelf life. Microbial index, physical and chemical index ( TBA value, TVB-N value, formaldehyde, TMA, TMAO, whiteness and gel strength) were determined for evaluating the effect of blueberry leaf polyphenol and garlic extract on fish balls. The results showed that blue leaf polyphenols and garlic extract could effectively inhibit the growth of microorganisms, slow down the fat oxidation, decrease TVB-N value, which could enhance gel strength of fish balls.Meanwhile, blueberry leaf polyphenol could inhibit thermal decomposition of TMAO, reducing the content of TMA and FA. Blueberry leaf polyphenol and blueberry leaf polyphenol combined with garlic extract could extend the shelf life of fish balls compared with the control group at 4 ℃ cold storage.