Abstract: Effects of modified atmosphere packaging (50% CO₂+10% O₂+40%N₂) combined with ozone treatment on keeping sturgeon fillets quality were studied. Sturgeon fillets were treated by ozone for 0, 10, 20, 30 minutes separately. After being treated by ozone, it was showed that original bacteria count in sturgeon fillets was significantly reduced, TVB-N value was slowed down and sensory quality was well controlled. Based on the evaluation of effect of ozone treatment time on sensory quality, total bacteria count, TVB-N value and water holding capacity of sturgeon fillets during storage, it could be concluded that 20 minutes ozone treatment was best one for keeping the fillets quality. Shelf life of the fillets could be extended 3 to 5 days, compared with the untreated ones.