Abstract:During the long-term storage period （three months），the pH value，chromatic aberration value，total volatile base nitrogen （TVB-N）value，texture characteristics，K value，water holding capacity（WHC），sensory quality of salmon were measured under the freezing storage conditions of（-18 ± 2）℃，（-18 ± 1）℃，（-18±0.5）℃（temperature regular fluctuation），and these indicators were compared with-18℃ constant temperature group，explored the effect of temperature fluctuations on changes in salmon quality and provided theoretical support for the development of low temperature fluctuation cold storage.The experimental results showed that the temperature fluctuation had no regular effect on the pH value of the samples under the condition of frozen storage at-18℃，but had a significant effect on the texture characteristics，K value，TVB-N value and chromatic aberration value，WHC of the samples （P ＜0.05）.That was the smaller the temperature fluctuation，the slower the quality change of the sample.