Abstract: In order to provide available thermophysical property parameters for fresh water fish processing, the unfreazable water, initial freezing point, apparent specific heat, enthalpy of silver carp meat and effects of NaCl content on thermophysical properties of silver carp meat during phase transition were studied by differential scanning calorimetry(DSC). Results show that the thawing phase transition range of silver carp meat, the content of unfreazable water, the initial freezing point, the latent heat and the peak value of apparent specific heat are -2.8～-0.4℃, 13.76％, -0.8℃, 203.2 J/g and 84.186 J/(g·℃), respectively. As the content of NaCl increases, the thawing phase transition range of silver carp meat shift to the lower temperature range, and the content of unfreazable water increases, while the initial freezing point decreases linearly, and latent heat and the peak value of apparent specific heat both decreases.