Abstract: In order to establish the shelf-life model based on the fat oxidation indicators in the air and vacuum packaging. Weever in the air and vacuum packaging were placed at the micro freezing(-2 ℃)and ice temperature(0 ℃)and refrigerated storage(4 ℃),the acid value(AV),peroxide value(POV)and TBA value were detected,and the sensory evaluation. The results showed that the vacuum packaging could effectively delay the fat oxidation of fish fillets during storage,and it was more significant than that in the back,and the fish belly was more significant than the dorsal. The shelf-life model established on the condition of air and vacuum packaging had a high fitting precision,and the relative error between the predicted and experimental values was less than 10.60%. Moreover,the average relative error of the prediction model established under the condition of vacuum packaging was small,but the average relative error of air packaging was also within the allowable range. The results showed that the model could well predict the shelf life of weever. The results of this study would provide a theoretical basis for the prediction of remaining shelf life.