Abstract:The aim of this study was to investigate the changes in the quality of roasted fish during frozen storage.The color，texture，water holding capacity，water distribution，thiobarbituric acid reaction substances（TBARS）content，total volatile base-nitrogen（TVB-N）content，sensory scores of frozen roasted fish were examined during freezing at -18 ℃.The results showed that during the frozen storage period，as the storage time increased，the hardness and chewiness of the roasted fish products decreased from 461.32 and 343.15 g at 30 d to 204.66 and 134.71 g at 210 d，respectively，and the sensory score decreased from 45.37 to 24.73.The movement of water within the roasted fish was restricted，leading to a continuous decrease in water holding capacity.Moreover，the a* value，b* value，TBA content，and TVB-N content demonstrated an increasing trend.The TVB-N content increased from 3.57 mg/100 g to 23.10 mg/100 g，reaching the maximum allowable limit（20 mg/100 g）according to national standards on the 196th day.Therefore，the quality of roasted fish deteriorated continuously during the freezing process，and after 196 d of freezing，the quality of roasted fish deteriorated seriously，which made it unsuitable for further frozen storage and consumption.