Abstract: To improve the edible quality of ready-to-eat tangerine peel-flavored eel, this study optimized key processing parameters and established a shelf-life prediction model. First, single-factor experiments were conducted to optimize frying time, tangerine peel powder content in seasoning, and sterilization method. Then, the quality changes of eel products during storage at different temperatures (37, 25, 10 ℃) were monitored, Finally, the shelf-life prediction models were developed based on the kinetic equations and the Arrhenius equation. Results showed that the optimal frying time was 4 minutes, the content of tangerine peel powder in seasoning was 10%, and the sterilization method was the combination of high-temperature and irradiation sterilization. With the extension of storage time, the total viable count (TVC), total volatile basic nitrogen (TVB-N), and thiobarbituric acid (TBA) values of eel products gradually increased, while sensory scores gradually decreased. The pH exhibited a trend of direct decrease when samples stored at 37 ℃, while decrease followed by increase when samples stored at both 25 and 10 ℃, indicating progressive quality deterioration. Shelf-life prediction models for TVC, TVB-N, and TBA, respectively, were established. Validation result showed that the prediction model based on TVC had the minimal relative error (all below 5%), therefore, the TVC model was recommended as the suitable shelf-life prediction mode for ready-to-eat tangerine peel-flavored eel.