Abstract: In order to evaluate the effect of different pressure on the quality of different part in turbot (Scophthalmus maximus) , physicochemical analysis such as texture, colour, pH and volatile flavor were studied. Results showed that when applying ultra-high pressure, the influence on the quality of turbot between the dorsal and ventral muscle was relatively consistent. With pressure intensity, the cohesiveness and gumminess increased, the adhesiveness reduced, but the hardness seemed rised after falling. Futhermore, L* values increased, a* values reduced, and pH value gradually increased. The groups after ultra-high pressure treatment exhibited serious discrepancy on the volatile odor when compared with the untreated group, the volatile flavor showed similarity between 100MPa and 200MPa, in addition, the groups after 300MPa and 400MPa treatment also gained a consistent conclusion.