Abstract: In order to develop low-fat pork meatballs,the study investigated the influence of fermented wheat bran(FWB)and non-fermented wheat bran(NFWB)on sensory quality,color and texture after being added to traditional pork meatballs. Furthermore,the volatiles and fatty acid composition of pork meatballs with the same amount of FWB or NFWB were analyzed and compared. The results showed that the hardness,redness and yellowness of meatballs increased,and the elasticity,cohesion and brightness decreased gradually after adding NFWB,and the maximum acceptable amount was 4%. The sensory quality,texture and brightness of pork meatballs with FWB which were compared with meatball with NFWB,were significantly improved,and the maximum acceptable amount of FWB was increased to 8% in meatballs. Electronic nose and gas chromatography-mass spectrometry analysis showed that the relative content of ketones and aldehydes increased,and esters decreased in meatballs with NFWB,while the relative content of alcohols and esters increased in meatballs with NFWB. Meanwhile,wheat bran replaced part of fat meat in pork meatballs,the content of saturated fatty acid decreased and unsaturated one increased. In summary,wheat bran fermentation could improve the quality and reduce the fat content of pork meatballs,so the fermented wheat bran was selected to add in the pork meatball processing.