In order to observe the relationship between the storage temperature and the quality of fish products, pomfret (Parn pus cinereus) was stored at temperatures -18℃ and -12℃ for 14, 22 and 60 days respectively. The quality of pomfret was then determined after defreezing at 5℃. The result shows that the quality has distinct difference after defreezing rather than in the period of storage.
