Objective： The effect of UV sterilization on the texture quality and flavor substances of the frozen grass carp meat was studied, and the best UV irradiation time was determined. Methods: The grass carp meat was pretreated with different UV irradiation times （0, 30, 60, 90, 150 min） at 30 W of UV radiation, then the quality parameters （apparent morphology, total number of bacteria on the surface of fish, juice loss rate, texture parameters, color, odor and sensory） and volatile components of the fish meat during chilling storage （0, 3, 6, 9 d） were measured. Results: It showed that the longer the UV irradiation time （0~150 min）, the better the bacteria reduction effect on the surface of fish, the lower the juice loss rate, and the later the putrefaction smell appeared. However, it had little effect on the texture, color of the fish, and the total bacteria during the latter of chilling storage （6～9 d）. In the detection of flavor substances, 90 volatile components were detected, mainly aldehydes, ketones, alcohols, esters, and acids. Octanal, nonanal, hexanal, 2,5-octadione, 1-hexanol, and 1-octen-3-alcohol were the main volatile components after UV treatment. In the later stage of cold storage, esters and acids were increased gradually, which might be related to the formation of the characteristic aroma of fish meat. Compared with the control group, UV irradiation time of 90 min showed the best comprehensive effect, and the quality was decreased with the extension of irradiation time. Conclusion: UV sterilization pretreatment can delay the deterioration of quality and the decline of flavor of refrigerated grass carp meat in the early stage of chilling storage but has little effect on the quality of grass carp meat in the later stage of chilling storage.