Abstract:Based on the indices of sensory evaluation，mass loss rate，thiobarbituric acid reactive substances（TBARS），total volatile basic nitrogen（TVB-N），contents of benzopyrene（BaP），shelf life and volatile compounds，the effects of different smoking temperatures（40，60，80℃）on the quality of smoked sturgeon fillets were compared.The results showed that at 80℃，the smoked sturgeon fillets were rosy-red in color，with a strong smoky taste and aftertaste and a compact structure.The effect of smoking temperature on the TVB-N value of sturgeon fillet was not significant（p>0.05）.When the smoking temperature was 80℃，the BaP content was 1.58 μg/kg，which met all national standard limit requirements.The TBARS value of the sturgeon meat increased when the smoking temperature was raised，but it did not produce any unpleasant oxidation or fat degradation flavors.Based on the accelerated destructive test，the shelf life of smoked sturgeon was determined to be 114 d at 4℃.These results indicated that a smoking temperature of 80℃can improve the quality and shelf life of smoked sturgeon fillet.