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This study evaluated the oxidative stability and physicochemical attributes of fish balls made from Pangasius pangasius (Pangus) by the addition of natural antioxidant Ficus carica (Fig fruit) and other synthetic antioxidants, Butylated hydroxytoluene (BHT) and Ascorbic Acid (AA), and the fish balls were stored under freezing conditions for two months. Four different types of fish balls were made with or without antioxidants: 1) T0 (without antioxidants); 2) T1 (0.02% BHT); 3) T2 (0.05% AA); 4) T3 (1% fig powder). Incorporating antioxidants significantly retained (p p p > 0.05) different from BHT and AA. Moreover, the fig retained a significantly higher moisture content (p p > 0.05) among treated samples due to lower moisture and fat loss. Sensory assessment regarding color values of all treated and non-treated samples, FP showed a significantly (p p