Abstract: The effects of different concentrations of grape seed extraction(GSE)on the quality of Peruvian squid balls were studied. When 0%,0.025%,0.050%,0.100%,0.200%,0.400% grape seed extraction was added into squid balls,whiteness,texture characteristics,gel strength,low field NMR and determinate formaldehyde(FA),dimethylamine(DMA),trimethylamine(TMA)and trimethylamine oxide(TMAO)of it were analyzed to evaluate the quality of the squid balls. The results showed that whiteness of the squid balls was decreased with the increase of GSE concentration. When the concentration was below 0.050%,the whiteness of squid balls was no significant change in the whiteness of squid balls(p<0.05). Hardness was obviously improved,elasticity has no significant change(p<0.05). Breaking force,deformation and gel strength were increased significantly(p<0.05). When the concentration was higher than 0.050%,the increase of the gel-strength and the deformation were slow. The water holding of squid balls was enhanced.0.050％ grape seed extracts could inhibit the thermal decomposition of trimethylamine oxide,and reduced the content of TMA,DMA and formaldehyde in squid balls.