Abstract: This study aimed to investigate the effects of threepackaging conditions (vacuum, N₂ and air packaging) on the quality of salmon during cold storageat 4 ℃ for 14 d.The changes of physicochemical quality of salmon slice were compared by measuring the key indexes such as texture, color difference, thiobarbituric acid (TBA), and volatile base nitrogen (TVB-N). The results show that the chewiness is 130 and the hardnessis 320 which is 1.3 and 1.2 times to those in air packaging. With the increasing of the color difference, TBA and TVB-N gradually, the pH value decreases first and then increases. Besides, the TBA which represent the lipid oxidation rank above the standard value at 8 d stored in air pack, which was much earlier than those in vacuum (10 d) and N₂ packages (13 d). The above results show that the vacuum package is more effective than the other two treatments in controlling the salmon oxidation. The shelf life of air and nitrogen packaging was about 8 and 12 days, and vacuum storage can effectively extend the shelf life of salmon to about 14 d.