This study is the carp meat quality changes in the different storage temperatures. Carp meat is in different storage temperature (-4,2,8℃) and the physical and chemical indicators in the storage time including the TVB-N,total number of colonies were determined to establish a dynamic model of the two indicators,and they are fit with the Arrhenius equationhigh. By the equation the shelf life of fish meat can get an accurate forecast. Volatile odor of fish meat of the electronic nose analysis of data obtained from the sensor signals and the principal component (PCA) analysis,the sample response of the stable value of the eigenvalues for signal analysis and processing show that S2 (nitrogen oxide ),S3 (ammonia) response of the sensor signal curve of the kinetic model, the curve trend is consistent with the volatile basic nitrogen and sulfur and S2 sensor. PCA analysis showed that the volatile components change in storage time,this change is very significant. Volatile odor of fish meat of the electronic nose analysis is fit with the physical and chemical indicators.%本实验研究了不同的储存温度下鲤鱼肉馅的的品质变化。对鲤鱼肉馅在不同的贮存温度（-4、2、8℃）和贮存时间下理化指标TVB-N﹑菌落总数进行测定，建立2个指标的级动力学模型，与Arrhenius方程有很高的拟合度，鱼肉馅的货架期可以通过挥发盐基氮的预测模型得到准确的预测。用电子鼻对鱼肉馅的挥发性气味的变化进行分析，对获得的数据进行传感器信号和主成分（PCA）分析，以样品响应的稳定值为特征值进行信号分析和处理表明S2（氨氧化物）、S3（氨类）2个传感器的响应信号的变化曲线符合1级动力学模型，挥发盐基氮和菌落总数与S2传感器的变化曲线趋势是一致的。PCA分析表明挥发性气味随贮存时间的延长而发生改变，这种变化是非常显著的。通过分析可以看出电子鼻对挥发性气味的分析与理化指标有良好的对应性。
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