Abstract: The impact of different temperatures (- 20, - 40 and- 80℃) on the color, sensory, texture properties and oxidation resistance of Pseudosciaena crocea were investigated. Each sensory index score were compared with sensory composite score. The results showed that compared with the control treatment, the color evaluation of samples with different frozen storage temperatures changed significantly on 60 th day and the color changed sharpest when stored at- 20℃. Moreover, with the prolonging the frozen storage time, each sensory index score and sensory composite score dropped and the muscle of P. crocea. tasted worse. Sensory changes reflected by sensory composite score were better. Some textural properties, including hardness, gumminess, chewiness and resilience, decreased, while resilience increased at the beginning and decreased afterwards, when frozen at-80℃, the sensory composite score and texture indicators decreased slowest. Malondialdehyde ( MDA) value increased, total antioxidant capacity ( T- AOC) , superoxide dismutase ( SOD) activity and glutathione peroxidase ( GSH-PX) activity were significantly decreased, the oxidation resistance indicators decreased slowest at-80℃.When the frozen temperature was lower, the changes in color, sensory evaluation, texture properties and oxidation resistance indicators are slower.It can provide theoretical support for the cryopreservation of P.crocea..