Abstract: Quality changes during processing of hot smoked sturgeon( moisture content,Na Cl content,TVBN,NPN,TN,PI,TBA,LOX,total bacteria) were studied to provide some theoretical foundation of flavor formation mechanism,regulation and control of product quality and scientific standardization production.The results showed that moisture content showed a downward trend and came to 56.84% finally,Na Cl content rised to 2.66%.L*value decreased slightly,a*and b*value were significantly higher( 31.047,14.008) than the raw material,which showed attractive colour and lustre.TVB- N values were firstly increased and slowly decreased to 12.334 mg /100 g which was lower than the safety limit,so smoked process had no significant influence on freshness of sturgeon. PI was highest during air drying( 7.913) and proteolytic process mostly happened at the stage. TBA values were rised during curing and drying and decreased to 1.923 mg / kg after smoking,there was a peak of 4.706 mg / kg after drying,LOX relative activities were firstly increased and then decreased to 182 U,combining TBA value with LOX relative activities,fat oxidation occurs mainly in curing and drying process and smoking process had obvious inhibitory effect on fish fat oxidative and rancidity. Total bacteria was zero in products which proved that hot smoked sturgeon key processing procedure could kill the fish surface and internal microbes.