Abstract: The effect of cold smoking treatment on the physicochemical properties and myosin conformations of Coregonus peled from Sayram Lake (Xinjiang, China) were studied. The parameters of cold smoking machine were set as (20±2)℃ of environment temperature and 140 ℃ of smoke temperature, respectively. Pre-treated Coregonus peled was subjected to different cold smoking duration (0, 6, 12, 18 and 24 h, respectively), and then the changes of its physicochemical properties (moisture content, water activity (Aw), color, texture and TVB-N content) were investigated; then myosin was extracted from treated fish muscle, and its conformation change (myosin content, total sulfhydryl content, Ca2+-ATPase activity and surface hydrophobicity) was studied as well. During the 24 h of cold smoking treatment, the moisture content of fish muscle was significantly decreased from 75.75% to 53.03% (P<0.05), and the Aw was significantly decreased from 0.988 to 0.952. The value of lightness (L*), redness (a*) and yellowness (b*) of fresh fish flesh was 58.64, -0.80 and 3.00, respectively. With the extension of smoking time, L* was significantly decreased (P<0.05), a* was slowly increased (P<0.05) and b* was significantly increased (P<0.05), and finally thecolor of fish flesh was transferred from gloss white to yellowish-brown. Both the shear force and toughness of fish meat subjected to cold smoking treatment were obviously increased (P<0.05) with the prolongation of smoking time. Meanwhile, the TVB-N content of fish product was gradually increased from 9.81 to 14.43 mg/100 g after the cold smoking treatment (24 h), which met the country’s national safety standards.On the other hand, the content of extracted myosin from Coregonus peled muscle was significantly decreased (P<0.05) with the extension of smoking time, along with the decrease (P<0.05) of total sulfhydryl content and Ca2+-ATPase activity. The surface hydrophobicity of extracted myosin was continually increased during smokingtreatment (P<0.05). The results suggested that cold smoking treatment could lead to the protein denaturation of fish, and the degree of protein denaturation was getting severer when the treated time was longer. Therefore, comprehensively considering the results of sensory evaluation, freshness, protein denaturation of cold-smoked Coregonus peled and economic cost and production period of fish processing, 12 h of cold smoking treatment could effectively obtain the superior quality of cold smoked Coregonus peled.This paper could provide a theoretical basis and technical guidance for the development of cold smoked special freshwater products and for the control of the protein oxidation of fish product during cold smoking processing.