Abstract: The effects of different ice-temperature and cold preservation conditions (-2, 0 and 3℃) on the quality of surimi-based product with modified atmosphere packaging (MAP) were investigated. Under different storage conditions, the changes of aerobic plate count, pH, TVB-N value, sensory and texture index were determined. The fish ball stored at-2℃ showed a better quality than that stored at 0℃ and 3℃ in aerobic plate count, pH, TVB-N value, sensory and texture index. The shelf life of the MAP fish ball were 35d at-2℃, 21d at 0℃ and 14d at 3℃. It was indicated that the ice-temperature had an advantage of maintaining the quality and extending the shelf-life of MAP fish balls.