Canned tilapia fish luncheon were formulated with 20, 25, 30 and 35% of beef fat and stored at room temperature (25–35 °C) for 6 months. The proximate composition, chemical and physical quality characteristics, color, texture and sensory properties of canned tilapia fish luncheon were evaluated. Tilapia fish luncheon formulated with different concentrations of beef fat had higher crude fat, energy and lower moisture, crude protein and total ash contents than control fish luncheon. Total volatile bass nitrogen (TVBN), trimethylamine (TMA) and redness (a*) values of tilapia fish luncheon were decreased by increasing concentrations of beef fat from 19.29 to 17.07 mg N/100 g, from 7.54 to 4.97 mg N/100 g and from 2.47 to 2.01, respectively. However, thiobarbituric acid value (TBA), lightness (L*), yellowness (b*) and hue angle had an opposite trend. Carbohydrates, pH, hardness, cohesiveness and springiness were not affected by concentrations of beef fat. TVBN, TMA, TBA, pH and hue angle values of tilapia fish luncheon were increased by increasing storage time. However, L*, a* and b* had an opposite trend. Carbohydrates and springiness were not affected by storage time. Tilapia fish luncheon had rating scores ranged between like moderately (7.30–7.99) and like very much (8.00-8.15) of all sensory properties.