The characteristics of freshness reduction in cultured freshwater fish during storage were studied in this paper. The variations of total volatile basic nitrogen(TVB-N) in several kinds of freshwater fish stored at 0℃ basically showed a similar tendency to deterioration. The storage temperature gave a noticeable effect on the variations of TVB-N and TVB-N in fish muscle changed slowly and kept at a low level when stored under low temperatures(-3℃and 0℃)，but increased all the way up when stored at room temperature (20℃).The results also showed that the rate of freshness reduction monitored by the K value measurement in fish muscle stored at 0℃ was different with the species. The sequence of the rate constant valus for different species is:silver carp，big head>grass carp>blunt snout bream>crucian carp. The temperature effect on the rate constants for the K value change in fish muscle was also apparent，and it was shown that the K value change in freshwater fishes (big head，grass carp etc.)was more temperature dependent than that in marine fishes (chub mackrel and sea bream). The kinetic parameters (Ea and A) on the K value change in big head，grass carp and blunt snout bream were obtained from the Arrhenius's plot.