Abstract: Coregonus peled was used as the research object, the basic nutritional indicators, physical and chemical ( p H, water holdup, TVB-N, TBA, TMA-N) , muscle protein ( protein composition, Ca²⁺-ATPase activity and surface hydrophobicity) , sensory and microbiological indicators were measured to reveal the quality change of Coregonus peled during chilling ( 4 ℃) storage.The results showed that the muscle of Coregonus peled was a fish with relatively high protein and protein content was as high as 18.95% ± 0.12%.With the increase of storage time, fresh Coregonus peled indexes showed different degrees of change.The p H value showed a tendency to decrease first and then rise, presents the tendency of the “V”glyph, in the store 10 days p H value rose to 7.15.The water holdup showed a downward trend, and decreased from 95.27% to 89.79% in the storage of10 days. TVB-N, TBA and TMA-N showed a trend of continuous increase, and at 10 days, respectively, up to 31.05, 0.45, 5.02 mg/100 g. The trend of myofibrillar protein, myogen and muscle matrix protein content in the storage process were basically the same, with the extension of storage time and presented decrease trend, among them, the biggest change was myofibrilar protein content, which reduced from 35.86% to 2.05%.But the alkali-soluble protein content increased gradually, which increased from 19.14% to 22.72%.With the extension of storage time, Ca2 +-ATPase activity showed a trend of decrease and the activity decreased by 69.2%.The change of surface hydrophobicity showed a increase trend, the value increased from52.54 μg to 94.82 μg at the end of storage. And sensory quality indicators showed a downward trend. The total bacterial count showed a trend of continuous increase, and at the end of storage, the total bacterial count reached 6.04 log CFU·g^-1, which was within the limit of 7.00 log CFU·g^-1. Comprehensive analysis of various index changes and these indicators can be used to evaluate the character of Coregonus peled in refrigeration process and provide a theoretical reference for the fresh-keeping.