Abstract:In order to study the quality changes of vacuum-packed fresh oyster meat stored at 4℃（cold storage group）and-18 ℃ （frozen storage group），several evaluation indicators in terms of sensory score，whiteness，brightness L*，cooking loss rate，pH，total volatile basic nitrogen（TVB-N），thibabituric acid（TBA）value and total bacterial count were used to assess the freshness changes.Results showed that the sensory score，whiteness and L*of vacuum packaged oyster meat stored at 4℃and-18℃decreased with the prolongation of storage time，with the frozen storage group changing slowly.TVB-N of oyster meat increased with the prolongation of storage time at both temperatures，showed significantly higher values in refrigerated group than that in frozen group.The TBA and pH used to evaluate quality changes of oyster needed to combine other indexes as they couldn't independently reflect the freshness changes of oysters.Total bacterial count of oyster meat increased at 4℃，but decreased at-18℃ with prolongation of storage time.The correlation analysis showed that all indicators except for pH could be used as effective indexes to evaluate the freshness of oyster meat by cold and frozen storage.