The changes of physicochemical qualities and microbiology in fresh loach treated at three different low-temperature conditions were investigated. The loach was slaughtered and then placed at 4 ℃ cold storage, -2.5 ℃ partial freezing, and -18 ℃ freezing storage conditions, respectively. Loach refrigerated was sampled at 0, 2, 4, 6, 8, 10 d (micro-frozen and freezing separately at 0, 5, 10, 15, 20, 25 d). The sensory evaluation, bacterial count, pH value, TVB-N, TBA, cooking loss, drip loss, and shear force were tested. The results showed that sensory and shear values decreased with time; aerobic bacterial count, TBA, TVB-N, drip loss rates rose; pH vaule decreased rapidly and then decreased, at the three different temperatures. Compared to refrigeration, the partial freezing and freezing storage could more effectively inhibit the decline of sensory, the growth of microbial, the increase of pH and TBA value as well as the production of TVB-N. However, under the condition of partial freezing, the sensory score of the loach was higher than that under the frozen condition, and the drip loss rates was smaller than that of the frozen; the shelf life of chilled, partial frozen and frozen loach were 6, 20 and 25 d respectively.