Abstract: In this paper,Ophicephalus argus was used as the research object,study under the condition of cold storage(4±1)℃ respectively by 0.5%,1.0%,0.5% of the salted effect on the quality changes of Ophicephalus argus fillets.The sensory score,pH,color,tenderness,cooking loss,juice loss,thiobarbituric reactive substances(TBARS)and volatile base nitrogen(TVB-N)were used to investigate the effects of different concentrations of salt on the quality of fresh and marinated fish. The results showed that the sensory score decreased gradually with the prolongation of storage time,the control group had lost the value on the 8th day,while the T₃ group(1.5% salt group)was edible on the 12th day. During the storage process,the salt-soluble protein decreased,the pH showed a decrease first and then increased;the total loss of cooking loss was decreasing. In addition,the TBARS value,the juice loss rate and the volatile base nitrogen content showed an increasing trend during storage. Studies showed that T₃ group(1.5% salt group)slowed down the process of frozen fillets quality changes andprolonged the shelf life,but reduced muscle water retention,promoted fat oxidation.