In order to evaluate the effect of storage temperature (-3℃and 4℃) on the quality of Changfeng silver carp fillets, we determined sensory score, total aerobic count (TAC), drip loss, pH, electric conductivity (EC), total vola-tile base nitrogen ( TVB-N) and K value.The results showed that sensory score of fillets reached the limit of acceptability on the 8th day at 4℃and 25th day at -3℃, respectively.TAC of fillets stored at 4℃was 6.75 lg cfu/g on the 6th day;meanwhile, it reached 5.89 lg cfu/g at -3 ℃ on the 20th day.TVB-N of fillets was 29.1mg/100 g on the 8th day at 4 ℃and 21.1 mg/100 g on the 25th day at -3 ℃.Compared to chilled storage , partial freezing samples showed higher drip loss.According to the comprehensive evaluation of freshness indicators , the shelf life of Changfeng silver carp fillets was 6 days at 4℃( chilled storage ) and 20 days at -3℃( partial freezing storage ) , indicating that partial freezing stor-age could extend 2.3 times of shelf life of Changfeng silver carp fillets compared with chilled storage.%通过测定长丰鲢（ Changfeng silver carp ）鱼片在冷藏（4℃）和微冻（-3℃）条件下的感官品质、菌落总数（ TAC）、汁液流失率、 pH、电导率（ EC）、挥发性盐基氮（ TVB-N）以及K值等指标的变化，评价两种贮藏条件对长丰鲢鱼片品质的影响。结果表明：长丰鲢鱼片分别在4℃贮藏至第8天和-3℃贮藏至第25天时失去感官食用价值。4℃贮藏第6天菌落总数为6.75 lg cfu/g，-3℃贮藏第20天为5.89 lg cfu/g。 TVB-N值在4℃贮藏至第8天为29.1 mg/100 g，-3℃贮藏至第25天为21.1 mg/100 g。与冷藏相比，微冻贮藏下长丰鲢有较高的汁液流失率。综合各项指标变化，冷藏和微冻贮藏条件下长丰鲢鱼片的货架期分别为6 d和20 d，微冻贮藏较冷藏长丰鲢鱼片贮藏期延长了2.3倍。
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