The qualitative change of ventral muscle of yellow fin tuna (Thunnus Albacares) during the storage period was researched at different refrigerated temperature by physical and chemical specifications analysis and sensory evaluation. The factor analysis and correspondence analysis in distance of data were under taken on the qualitative change. It was found that in the same storage time, the lower the temperature, the better the quality. The sensory evaluation could characterize the change in physical and chemical specifications. It could also reflect the quality change of ventral muscle of yellow fin tuna.