In order to explore the physico-chemical quality changes of vacuum packaging and nitrogen-filled packaging salmon fillet stored at 4 ℃ and 10 ℃, and some indicators were analyzed periodically, including the sensory evaluation, texture, pH value, and the values of TVB-N and TBA. Volatile components of salmon fillet with different treatments, detected by an electronic nose, were analyzed by loading analysis (LA) and principal component analysis (PCA). The results showed that the sensory scores, elasticity, resilience and chewiness values decreased gradually with the extension of storage time; TVB-N values and TBA values decreased gradually, while hardness values of fillet increased first and then decreased, and pH values were in the opposite. Vacuum packaging salmon fillet and nitrogen-filled packaging salmon fillet had been odvious corruption on 4th day at 10 ℃, simultaneously salmon fillet was degenerating on 6th day at 4 ℃. Analysis of electronic nose could distinguish freshness of fillets stored during different time. LA analysis showed that the main volatile components were nitroxides, aromatic compounds, ethanol, inorganic sulfide and so on.