Taking the fish brain, and muscles near the eye, chin and incision as evaluated samples, the changes in the quality of bighead carp’s head during fresh logistics transportation were investigated by analyzing the pH value, total volatile basic nitrogen（TVB-N）, 2-thiobarbituric acid（TBA）value, and the total bacteria counts. The changes in the color and texture of muscle near the incision were also measured. The results demonstrated that during the 72 h simulated transportation, the temperature of bighead carp’s rose slowly within 24 h, followed by a fast increasing after 24 h of transportation. The pH value of above four parts decreased gradually, while the TBA value, TVB-N content, and total bacteria counts increased linearly with prolonged time. The hardness, whiteness and brightness of the muscles near the incision decreased, but the yellowness increased. However, fish brain showed the lowest pH value, the muscles near the incision gave the largest total bacteria counts. The TVB-N contents of fish brain and eye muscles raised fiercely after 48 h, and their TBA value’ growth faster than the muscles near the incision. When the simulated transportation time was over 60 h, some liquid omitted from the fish heads obviously, and the sensory quality reduced significantly, with some strongly fishy flavor occurring. It could be concluded that the time from the packaging to the consumption of bighead carp’s heads should not exceed 60 h, during the conventional fresh logistics transportation, otherwise the nutrition and sensory quality could be reduced greatly.