Abstract: Using Paramisgurnus dabryanus as research object, the total bacteria,pH value,K value and volatile base nitrogen（the total volatile basicnitrogen TVB-N） values were tested,combined with sensory evaluation, the change of physicochemical qualities and microbiology in fresh Paramisgurnus dabryanus at three different temperature conditions were investigated. The results showed that with the extension of storage time,the total number of colonies,volatile basic nitrogen,K value were arising significantly（P<0.01） at the storage condition of -3 ℃,4 ℃,12 ℃. pH values decreased at first and then increased. The rate of change of each index at the storage temperature of 4 ℃ and 12 ℃ is higher than the rate at -3 ℃. The sensory score showed a decreasing trend. Comprehensive result analysis, the edible period of Paramisgurnus dabryanus was 15 days at the storage condition of -3 ℃, 6 days at 4 ℃ and 2 days at 12 ℃. Therefore, low temperature storage can obviously prolong the edible period of Paramisgurnus dabryanus meat in Taiwan.

Key words: Paramisgurnus dabryanus, physicochemical qualities, change of the quality, low-temperature