Abstract: After vacuum packing, baked silver carp fillets were stored in two different temperatures, 20℃ and37℃. The change of aerobic plate count, textural properties and fat oxidation indexes were evaluated. Results showed that the aerobic plate count, peroxide value and TBA increased with time under the two storage conditions and increased slowly at 20℃, the growth of peroxide value and TBA were inhibited effectively after the addition of vitamin E during storage, hardness, springiness, cohesiveness and chewiness decreased at the end of storage at 37℃, hardness and chewiness at 20℃ decreased, while springiness and cohesiveness increased at the end of storage.