Abstract: In order to study the influence of different temperatures on the quality of silver carp dialogue in the process of cooking,the change of volatile compounds,protein components content and Ca2 +- ATPase activity,total sulfhydryl and active sulphur content,surface hydrophobicity,weightlessness rate,shear force and p H value were measured under the normal pressure steam heating. The results showed that the temperature had a great influence( p < 0.05) on the types and content of volatile constituents in silver carp fish.The species were the most at60 ℃ that were 29 and the species were the lest at 70 ℃ that were 15. The content of alcohols and hydrocarbons materials were the highest at 90 and 80 ℃,respectively,and the aldehydes and ketones materials all had the highest contents at 70 ℃. The content of water- soluble protein,salt- soluble protein,alkali insoluble protein,total sulphur and the activity of Ca2 +- ATPase significantly dropped along with the rise of temperature. Alkali soluble protein content,weight loss rate and the p H value significantly increased with the rise of heating temperature.However,active sulphur content and surface hydrophobicity showed increased and then decreased trend,at 50 ℃and 60 ℃ researched maximum 0.18 mol / g and 410.08 So ANS,respectively. The shear force droped quickly at20~30 ℃ and reached to minimum 114.39 g at 60 ℃.The research results can provide the reliable reference for the hot working of the silver carp.