Abstract:The quality change of Sander lucioperca under refrigeration at 4 ℃ was studied.The fresh Sander lucioperca samples were slaughtered，scaled，tailed and eviscerated.The head and cut muscles were stored in a refrigerator at 4 ℃.Samples were analyzed on 0，3，6，9，12，15 days.Sensory evaluation quality index（QI），thiobarbituric acid（TBA），total volatile basic-nitrogen（TVB-N），pH and total viable count（TVC）were used as evaluation parameters.The results showed that with the increase of storage time，the sensory evaluation value，TVB-N，TBA and TVC all showed an increasing trend.The pH decreased first and then increased.On the 9th day，the QI score was 8.7.TBA，TVB-N and TVC were 0.64 mg/100 g，19.64 mg/100 g，and 5.08 lgCFU/g，respectively.The indicators did not exceed but were close to the food safety standard limits，the muscles of the S.lucioperca had become spoilage and would no longer be edible.