Abstract: Change of quality and oxidation characteristics of the fermented mirror carp surimi sausage during storage were studied by selecting the storage temperature of 4 ℃ and-18 ℃. The pH,moisture content,color,sensory quality,TBARS and TVB-N were measured during 90 d and 180 d,respectively,at 4 ℃ and-18 ℃. Results showed that the pH value of the fermented mirror carp surimi sausage at-18 ℃ was consistently lower than that of the surimi sausage at 4 ℃ for 90 d. More obvious advantages of the surimi sausage at-18 ℃ were observed such as the moisture content and whiteness. TBARS and TVB-N of surimi sausage at-18 ℃ increased from 1.6 mg/100 g and 18 mg/100 g to 2.46,20.65 mg/100 g during 90 d,but always lower than that at 4 ℃ with significant differences(p<0.05). The lower temperature of-18 ℃ showed more advantages to preserve the taste,state and other sensory qualities of the fermented mirror carp surimi sausage. After a comprehensive assessment,the fermented carp surimi sausage at-18 ℃ can maintain its good quality and slow down the oxidation process compared with that at 4 ℃.