The addition of oil and fat can affect the quality of surimi and minced meat products. This effect mainly depends on the proportional relationship between oil， protein and moisture， as well as the type of oil and environmental factors such as pH. When the proportional relationship between oil， protein and moisture is appropriate， oil can usually improve the quality characteristics of meat products， such as brightness， water retention capacity and gel characteristics， and vice versa can reduce these characteristics. In addition， the use of vegetable oil instead of animal fat can reduce the content of saturated fatty acids in meat products and increase the content of unsaturated fatty acids. In the process of gelatinization with meat products， there are mainly two kinds of force relationship between oil and protein. The first is the interaction between the proteins that form the interface protein film by electrostatic attraction. The second is the interaction between the oil and the interface protein film. Finally， a fat-interface protein film-protein matrix emulsification system is formed. The type of oil and environmental factors such as pH affect the quality of meat products by changing the stability of emulsification system by affecting the formation of the force between oil and protein.