Abstract:The 4℃ refrigeration was established as the control group，and the effects of 0 ℃ storage and partially frozen（-4℃）storage on the freshness and quality of Acanthopagrus latus were studied by determining fish indexes including the total bacterial count，pH value，total volatile basic nitrogen（TVB-N）value，2-thiobarbituric acid （TBA）value，and shear force and combining sensory assessment.The results showed that the total bacterial count and the values of TVB-N and TBA of A.latus increased in each storage group with the extension of storage time，and the pH value increased after an initial decrease，while both fish shear force and sensory evaluation scores showed a decreasing trend during storage period.The changing rate of each index in the 0℃storage group and the partially frozen storage group was less than that of the 4℃refrigerated control group.The preservation effect of the 0℃storage group and the partially frozen storage group was significantly better than that of the 4℃refrigerated control group.The total bacterial count of fish stored for 7 d at 0℃and-4℃was 6.88 lg（CFU/g）and 5.72 lg（CFU/g），the TVB-N value was 20.54 mg/100 g and 11.40 mg/100 g，the TBA value was 0.88 mg/100 g and 0.38 mg/100 g，and the shear force was 4.96 N and 5.51 N，respectively.It showed that the partially frozen group better inhibited the reproduction of microorganisms，effectively slowed down the degradation of muscle protein and oxidation of lipids，and better maintained the tenderness and quality of A.latus.As compared with4℃refrigeration，the shelf life of A.latus stored at 0℃and partially frozen can be extended by at least 2 d and 8 d，respectively.