Abstract: The effects of using of different proportions of emulsified corn germ oil to replace the chicken fat processed on the cooking yield,color,texture,dynamic rheological,principal component and sensory evaluation were studied. The results showed that the chicken meatball had the highest cooking yield and texture properties when the 50% emulsified corn germ oil replaced the chicken fat(P<0.05). Compared with the 100% chicken fat,the fat contents and energy value of chicken meatballs decreased significantly(P<0.05)when 50% emulsified corn germ oil replaced the chicken fat,which decreased from(18.07%±0.35%)and(951.32±4.25) kJ/100 g to(14.48%±0.19%)and(827.14±3.96) kJ/100 g,respectively. The result of dynamic rheological results found that replaced fat by emulsified corn germ oil improved the storage modulus(G')values at 80℃,and changed the denaturation temperature of myosin. Sensory evaluation showed that chicken meatballs which 50% emulsified corn germ oil replaced chicken fat had better color and hardness. Overall,50% emulsified corn germ oil replacing the chicken fat had a better quality of chicken meatball.