Abstract: The effect of temperature on the Antarctic krill meal storage was studied by analyzing the changes of the quality indexes such as sensory,color,acid value and pepsin digestibility. Results showed that at 25,30,35℃,the higher the storage temperature was,the faster each quality index of the Antarctic krill meal fell. Three kinds of samples failed to meet the end of shelf life after 165 d.The sensory scores were 0.92,1.01 and 1.21,respectively.Acid value was 2.03,2.19,2.29 mg / g.Pepsin digestibility was 92.58%,92.09% and 91.51%,which were in the scope of fish meal national standards for premium products. TBARS value had not been more than 20 mg / kg and in fresh fish meal acceptable range.In the temperature range of the experiment,the Antarctic krill meal still had good quality after 165 d.It showed that the Antarctic krill meal which was producted on the ship had good storage properties.