Abstract: The quality and texture changes of Lateolabrax japonicus meat during partially frozen storage were studied.Tissue structures,texture profile analysis and changes of rheological properties(elastic modulus E₀, stress-relaxation time τ₁, viscosity η₁, rupture strength),combined with the total number of bacteria,K value,TVB-N,pH value and sensory scores were determined.The results suggested that the total number of bacteria,K value and TVB-N increased with the extension of storage time,while pH value decreased and then increased.The increasing speed increased with temperature.As the storage time extended,the pores of the myofibril increased,the tissue structure deteriorated,elastic modulus E₀ increased, and rupture strength,hardness,springiness,cohesiveness and chewiness decreased,while viscosity η₁ and stress-relaxation time τ₁ have no significant changes.Compared with that of the refrigerated samples,the shelf-life of partially frozen storage samples could be extended for 20 days.It showed partial freezing could effectively inhibit the activity of enzymes in the meat of Lateolabrax japonicus and the effect of micro-organisms, so that it could alleviate the decomposition of protein.As a result,partial freezing storage is an effective method to extend the storage time of Lateolabrax japonicus.