Additive-free sea bass surimi was used as a raw material to study the effects of three different low temperatures on the physicochemical and rheological properties of fish surimi during six weeks of storage. The results showed that the salt-soluble protein content, Ca2+-ATPase activity, total sulfhydryl content, water-binding ability, whiteness, and gel strength were decreased with increasing storage time, but the value of total volatile basic nitrogen (TVB-N) showed an upward trend. All quality indicator indices were stable after four weeks of storage. Different storage temperatures caused significant differences in the protein denaturation rate (p < 0.01); the lower the temperature of chilled storage, the slower the rate of denaturation of proteins. The microstructure of surimi was observed and the underlying mechanism of slowed denaturation was explained. Storage of surimi below -24 ℃ was optimal, yielding above-average freshness after six weeks of storage. The mechanical modulus (G' and G'') of surimi decreased with increasing storage time, and showed significant changes with increased storage temperature. The results showed that within six weeks, storage of sea bass surimi below -24 ℃ can effectively delay deteriorations in its quality.