Abstract: The sensory evaluation was used as indicators for the investigation of marinated conditions in sturgeon fillets by the ultrasonic- assisted methods. Based on the single factor experiments for ultrasonic time,ultrasonic power and ultrasonic frequency,orthogonal experiment L₉( 3~4) was designed to optimize the conditions of marinating by ultrasonic- assisted method.The optimal technology for marinated conditions of sturgeon fillets were as follows: ultrasonic time of 80 min,ultrasonic power of 300 W,ultrasonic frequency of 35 k Hz.The sensory quality of sturgeon fillet marinated with this condition was best.