Abstract: Changes in sensory value,color,texture,K value,pH,thiobarbituric acid(TBA)value and total viable count(TVC)were measured to evaluate the effects on the quality changes of Coregonus peled fillets during chilled(4 ℃),iced(0 ℃)and partial frozen(-3 ℃)storage. The results indicated that with the storage time increased to 6 days,the sensory scores,color and texture of each experimental group were gradually declined,K value,TBA value and TVC were continuously increased,and the rise degree of the experimental group at 4 ℃was significantly faster than the other groups(p<0.05). According to the analysis of different index data in this experiment,the quality changes of Coregonus peled fillets could be accurately reflected by total number of bacteria,K value and TBA value. Meanwhile,the research showed that the high quality preservation period were 1 day and 2 days under 0 ℃ and 4 ℃,respectively,while the first grade freshness could be extended to 4 days under -3 ℃,so it can effectively maintain the good freshness quality. The results provide data support and reference basis for the high quality preservation of Coregonus peled.