Abstract: The purpose of the study was to analyze the quality changes of refrigerated surimi-based products with modified atmosphere packaging (MAP). The total viable counts (TVC), physicochemical parameters and sensory index were determined to evaluate the qualities of the surimi-based product fish-ball stored at (0±0.5)℃ with different modified atmosphere packaging, air packaging (as control), low oxygen MAP (60%CO2+10%O2+30%N2), non oxygen MAP (60%CO2+40%N2) and non oxygen MAP combined with preservative (60%CO2+40%N2+preservative), respectively. The results showed that the TVC under air packaging after 32 days and low oxygen MAP after 42 days reached 8.5×104 cfu/g and 8.7×104 cfu/g respectively, exceeding the hygiene standard of surimi-based products. The sample with non oxygen MAP could extend the shelf-life of refrigerated fish-balls over 47 days (with TVC of 4.3× 104 cfu/g), and had certain advantage over low oxygen MAP and air packaging of the pH, thiobarbituric acid (TBA), whiteness and sensory evaluation during the storage. The shelf life of fish-ball with non oxygen MAP combined with compound preservatives could be tend up to more than 52 days (with TVC of 0.98×104 cfu/g), and the lipid oxidation decreased. Thus, it was suggested that the shelf life of the fish-ball during cold storage were well extended under modified with non oxygen MAP or combined with compound preservatives.