Abstract: In this study, we aimed to evaluate how dielectric barrier discharge cold plasma (DBD-CP) treatment affects yellowfin tuna quality during cold storage. We treated yellowfin tuna samples with DBD-CP at voltages of 30 and 50 kV for 3 and 5 min, respectively, with untreated samples serving as controls. We stored all samples at 4 ℃ for 0, 2, 4, 6, and 8 days, and analyzed their color, total volatile basic nitrogen, total bacterial count, pH, water-holding capacity, thiobarbituric acid value, and texture. Our results indicated that the DBD-CP treatment significantly improved sensory quality, inhibited microbial growth, delayed total volatile basic nitrogen increase and texture deterioration, and effectively extended the shelf life of yellowfin tuna. However, the treatment markedly reduced lightness and redness, along with enhanced lipid oxidation, as indicated by the higher thiobarbituric acid values compared to those of the control. In conclusion, DBD-CP exhibits strong potential for extending the refrigerated shelf life of yellowfin tuna, although processing condition optimization would be required to minimize its adverse effects on color and lipid stability.