Influences of vacuum packaging(VP),air packaging and modified atmosphere packaging(M1,50%CO₂+50%N₂;M2,75%CO₂+25%N₂)on the quality of surimibased product fish balls were studied in refrigeration(3±0.5) ℃ storage.Microbiological(total viable counts,Micrococcus,Photobacterium phosphoreum,lactic acid bacteria, Pseudomonas andSaccharomyces)analysis,chemical and physical indices(pH,TVB-N,whiteness,hardness,springiness and chewiness)test and sensory evaluation were performed.The microbiological analysis results showed that the dominant microbial floras of the fish balls were Micrococcus,Photobacterium phosphoreum and lactic acid bacteria,and the secondary floras were Pseudomonas,Saccharomyces under air packaging or vacuum packaging.Photobacterium phosphoreum and, lactic acid bacteria took the first account of floras followed by Micrococcus in fishballs with MAP1 and MAP2.Compared with the fish-balls packaged by vacuum or air,the samples packaged by modified atmosphere had more positive value in microbiology counts,TVB-N value,pH,whiteness and sensory value.The effect of different packagings on the quality of the fish balls at (3±0.5) ℃ followed the order:75%CO₂+25%N＞50%CO+50%N＞VP＞Air,and the shelflife was 49 days,42 days,21 days and 14 days,respectively.