Abstract: The physical and chemical properties of myofibrillar protein from Tiapia muscle during ice storage were discussed.And pH of muscle, content of myofibrillar protein, Ca～ (2+) -ATPase activity, content of active sulfydryl, surface hydrophobicity, emulsifying properties of myofibrillar protein, and sensory evaluation were determined.Results showed that pH of Tilapia muscle were firstly descend then ascend, and it reached the lowest point in the second day.The physicochemical index of myofibrillar protein were all becoming worse with the prolonging of ice storage time, which indicated that the myofibrillar protein gradually becoming denaturation and degradation during ice storage.Combined with the sensory evaluation with the change rate of other indexes, we could see the physical and chemical properties of myofibrillar protein from Tilapia presented a better quality in the first 6d.