Abstract: Freshness makes a major contribution to the quality of fish and fishery products, which could be evaluated by fish odor during storage. On the basis of volatile odor of storage fish, four-gas sensor arrays (TGS822 for ethanol; TGS825 for H2S; TGGS826 for NH3 and aime, TGS832 for halocarbon) were selected as the nose of electronic nose system, the electronic nose measurement system was constructed based on LabVIEW, then silver carp meat during storage was investigated by using this system. The results indicate that the response of electronic nose is correlated with freshness loss of fish. When Principal Component Analysis method is used to deal with measured data, fresh, semi-fresh, and deteriorated (included semi-deteriorated) silver carp samples can be distinguished with one another, which proves the applicability of self-design electronic nose measurement system.