Abstract: Quality changes of pork and non- filling quick- frozen rice dumplings made by rice and other materials were studied in 4℃ and- 18℃ storage. Indicators of measurement included moisture content, degree of gelatinization, the total number of colonies and electronic nose.And texture analysis was determined in non- filling quick-frozen rice dumplings, determinations of TBA value and TVB-N value were determined in pork quick-frozen rice dumplings.The results showed that moisture content of both rice dumplings decreased as time went on, pork rice dumplings had significant difference ( p < 0.05) in different temperatures. The total number of colonies increased, and had significant difference ( p < 0.05) in different temperatures. For non- filling rice dumplings, hardness increased to varying degrees, which had significant difference ( p < 0.05) in different temperatures as well as chewiness, adhesiveness and degree of gelatinization decreased, and there were significant difference in adhesiveness ( p < 0.05) and springiness ( p < 0.01) . For meat rice dumplings, TVB- N and TBA value showed an upward trend.Electronic nose analysis showed that dumpling flavor in two temperatures could be distinguished.