Abstract: In order to study the effect of non-wrapped,wrapped and fired processing methods on the quality of fresh chicken chops adding compound fat substitutes,the chicken breast was selected as raw materials,the water retention(drip loss,centrifugal loss and cooking loss),contents of bound water and free water,contents of protein and fat,TVB-N and pH during storage,the volatile flavor compounds after fired of fresh chicken breast,non-wrapped fresh chicken and wrapped fresh chicken were studied. The results showed that the water retention of the wrapped fresh chicken was better than fresh chicken breast and non-wrapped fresh chicken chops;There was no significant difference in the free water of three kinds of chicken chops(p>0.05);The protein and fat contents of non-wrapped and wrapped fresh chicken chops were increased significantly(p<0.05);During the storage,the wrapped processing and compound fat substitutes adding could slow the increasing of TVB-N and pH in chicken,which had positive effect on the freshness. The type of volatile flavor compounds of fresh chicken chops were increased after fired:fresh chicken breast,non-wrapped fresh chicken chops,wrapped fresh chicken chops were detected 27,31,31 kinds of major volatile flavor compounds. Wrapped processing was helpful to improve quality of fresh chicken chops adding compound fat substitutes,the result can provide reference for the quality improvement of fresh chicken products.