Abstract: To study quality changes and shelf life in cold chain circulation, kinetic models were developed to predict the shelf-life of fresh Trichiurus haumela at different temperatures during storage. Total Viable Count(TVC), Total-Volatile Basic Nitrogen (T-VBN) value, K value and sensory evaluation at different storage temperatures (268, 273, 278, 283 and 293 K) were accessed to investigate the relation between the shelf-life and temperature. The kinetic models of TVC, T-VBN value and K value with respect to storage time and temperature were developed based on Arrhenius equation. The high regression coefficients(R2＞0.9) indicated the acceptability of the first order reaction and Arrhenius model for predicting the changes of TVC, T-VBN value and K value of Trichiurus haumela. Activation energies(EA) and rate constants(k0) of TVC, T-VBN value, K value were obtained. They were 71.26 kJ/mol, 3.987×1013, 68.86 kJ/mol, 2.159×1012 and 41.26 kJ/mol, 2.539×107, respectively. The results indicate that TVC, T-VBN value and K value increase with the increase of storage time and temperature. It is observed that the evaluation of sensory quality decrease with storage time and increasing temperature. It shows from the reliability assessment between predicted and observed shelf-life that relative error is within ±10% calculated by the prediction model for the shelf-life of Trichiurus haumela. The remaining shelf-life of Trichiurus haumela can be predicted at the storage temperature from 268 K to 293 K based on TVC, T-VBN value and K value.