Abstract: With basa fish as the main raw material, the addition of cassava starch, glutamine aminotransferase, salt and soybean protein isolate as the main influencing factor, and the gel strength, water holding capacity and sensory quality score of the fish ball as the detection index, the comprehensive evaluation score affecting basa fish balls quality was obtained by calculating the relevant weight of the evaluating indexes. On the basis of single factor experiments, the best formula of basa fish ball was optimized by response surface method, and the micromorphology of the fish ball was observed by scanning electron microscope. The results showed that when the adding amount of cassava starch, TG enzyme, salt and soybean protein isolate in 100 g basa surimi was 6%, 0.4%,2% and 0.3%, respectively, the fish balls had the highest comprehensive evaluation score of 33.04. The scanning electron microscope showed that the fiber structure was relatively dense and uniform, and the cavity was small,which was significantly better than the control group without additives. It was suggested that the formulation of TG enzyme compounds could improve the gel properties of the basa fish balls, which provided a theoretical basis for the production and processing of the basa fish balls.