Abstract:The effect of different preservation temperatures on the carp fish fillets was explored ， there were four temperatures，namely 0 ℃（iced）， 4 ℃（refrigeration）， -3 ℃（freezing）， and -18 ℃（frozen）.The quality changes of carp fish fillets under different preservation temperatures were measured，such as the structure anal－ ysis，sulfur，generation of barbituric acid（associates）， high iron myoglobin， volatile base nitrogen（TVB-N）， microbial indicators.The results showed that with the extension of storage time，the high iron myoglobin， volatile base nitrogen（TVB-N）， total number of colonies were arising under different temperature conditions， the high－ er the temperatures，the faster the rising.Among them， the storage shelf-life under 4 ℃ （refrigeration） of carp fish fillets was 9 d， 0 ℃（iced） of carp fish fillets was 15 d， -3 ℃（freezing）， and -18 ℃（frozen） of carp fish fillets had a longer shelf-life.Synthesizing the various physical and chemical indicators， preservation effect of carp fish fillets under the condition of freezing and frozen was better than cold.