Abstract: Tuna has a delicious tasty, but it is easy to deteriorate. In order to extend the shelf life of tuna, the sensory, microorganism and chemical indicators ( a* value, met-myoglobin, TBA, texture, histamine, TVB-N, water holding capacity) of pre- treated tuna under the ice storage ( 0℃) and refrigerated storage ( 0℃) were tested to evaluate the influence of two different storage methods on the quality of tuna.The results showed that the sensory scores of tuna within 0⁵ hours treated by ice storage and refrigerated storage were up to 7, however, the muscle was found little peculiar smell and dim colour after 7h refrigerated storage and 6h ice storage respectively. The histamine content of tuna within 4 ~ 8h of ice storage and refrigerated storage were found significant difference compared with those treated in 0 ~ 4h; the contend of met- myoglobin, TVB- N under refrigerated storage were higher 2.54% and 2.65mg /100g than those ice storage respectively.The aerobic plate count of refrigerated storage was higher than that of iced storage, but the content of entire process were always less than 4.0lg ( CFU /g) .Compared with refrigerated storage, iced storage was more conducive to improve the quality of tuna and extend the shelf life of tuna, thus the research was providing a theoretical basis for tuna Sashimi fresh-keeping.