Abstract: 【Objective】 To explore the physical and chemical quality, sensory evaluation and microbial changes of Xinjiang Coregonus peled under refrigeration(4℃), ice temperature (0℃) and freezing (-18℃). 【Methods】 The quality changes of Xinjiang Coregonus peled during refrigeration(4℃), ice temperature (0℃) and freezing (-18℃) were studied. Through the determination of physical and chemical indicators(pH value, TVB-N value, TBA value, color and texture characteristics), sensory evaluation and microbial indicators, it revealed the quality change law of Xinjiang Coregonus peled under different freezing storage temperature conditions. 【Results】 With the extension of storage time, the quality index of Xinjiang Coregonus peled under different freezing temperature conditions was different. The pH value showed an obvious trend of first decreasing rapidly and then increasing slowly; the TVB-N value and TBA value increased with storage time gradually; color saturation and texture characteristic indexes showed a significant negative correlation with storage time; sensory evaluation scores gradually decreased while the total plate count continued to increase. Among them, the change rate of various indexes of refrigeration (4 ℃) was the fastest, and the quality change rate of freezing (-18℃) was the slowest with little difference; The Coregonus peled meat that was refrigerated (4℃) for 6 days and ice temperature (0℃) for 10 days was obviously corrupt and accompanied by peculiar smell. The total plate count was 5.68 lgcfu/g and 7.86 lgcfu/g, which exceeded the maximum safety limit for processing and consumption standard value; Freezing (-18℃) for 20 days was still within the acceptable harvest range and the determination result of the total plate count at the end of storage was 4.52 lgcfu/g. 【Conclusion】 Through the comprehensive analysis of the change rule of various indexes of Xinjiang Coregonus peled, the quality changes during different freezing temperatures can be effectively evaluated and it provides a theoretical basis for the preservation and development of high-grade Coregonus peled Sashimi, fish balls, fish cakes and surimi products.