Abstract: In this paper,carp was taken as the experimental object,and the quality indexes(texture,color difference and volatile basic nitrogen)of the flesh of carp and salted carp were measured at intervals of one day during the 1~7 days' refrigeration at 4℃,respectively,so as to study the quality changes of salted carp during the storage process.Combined with the analysis of texture,color difference and volatile basic nitrogen,the flavor of fresh carp was the best,the time of salted and refrigerated was longer than that of refrigerated.Further researches were required.