Abstract: To improve the oxidative stability and quality of refrigerated minced pork, curcumin was microencapsulated by freeze-drying method with curcumin as core material, and soy protein isolate（SPI） and β-cyclodextrin（β-CD） as wall materials, respectively. The antioxidant effects of curcumin microcapsules on lipid and protein of minced pork and the effects on minced pork qualities were investigated through measuring the thiobarbituric acid reactive substance（TBARS）values, total sulfhydryl group contents, carbonyl group contents, pH values, cooking loss rates and chromatism in different treatment groups（0.20 g/kg curcumin microcapsules, 0.35 g/kg curcumin microcapsules, 0.50 g/kg curcumin microcapsules, 0.1 g/kg BHA and control group）. The results showed that the TBARS values and carbonyl contents of minced pork with 0.50 g/kg curcumin microcapsules were significantly lower（P＜0.05） than those of the control group, while the total sulfhydryl group values were significantly increased（P＜0.05）, which was similar to the effects of 0.1 g/kg BHA. Besides, curcumin microcapsules could stabilize the pH values and color changes of minced pork during refrigeration, and significantly reduce the cooking loss rates. In conclusion, 0.50 g/kg curcumin microcapsules could significantly inhibit the oxidation of fat and protein in refrigerated minced pork and better maintain the refrigerated qualities.