Abstract: Abstract: The purpose of this paper is to study the effect of temperature-time fluctuations on the quality of fishery products in cold chain logistic by investigating the quality changes of hair-tail fish (Trichiurushaumela). A real-time monitoring of temperature and the melt rate of ice during the process was conducted instantly. To simulate the portage and transportation process, the trunks containing the control fish samples (lot I) were exposed in a condition of 20℃ for 2 h and then stored at 2℃ during the rest period of process, while the trunks of the experimental group (lot II) were exposed at 20℃ for 24 h. The quality changes of hair-tail fish were also investigated including sensory analysis, K value, total viable counts (TVC), Enterobacteriaceae counts, total volatile basic nitrogen (TVB-N), trimethylamine nitrogen (TMA-N), pH and TBA values. It was found that the foam trunks could retard the growth of the inside temperature effectively, which rose only by 5℃ when the trunks were exposed at 20℃ for 24 h. The crushed ice was also helpful to maintain the temperature but the ice melted quickly. The average melting rate of ice in the trunks was 56.54 mL/h, and the volume proportion of melted water to total ice-water was about 25.79% after 24 h. An obvious decrease in sensory quality of fish samples was observed during the broken-off cold chain transportation, as the abdomen of the fish was bloated when the fish was immersed in the melted water. The K value of the two samples increased continually because of the degradation of ATP indicating the loss in freshness. Consequentially, the bacterial counts of lot II increased to 5.64 lg (CFU/g) after 24 h, one log cycle higher than that of the control samples. Significant differences of Enterobacteriaceae counts between lot I and lot II were also found in this study. The contents of TVB-N and TMA-N and the values of pH and TBA rose as the transportation period increased. There were significant differences of these quality indicators between the two fish samples generally after 24 h of transportation process. The TVB-N content of lot II was about 2.7 mg/100 g lower than that of lot I, and the TMA-N content of lot II was about 11 mg/100g lower at the end of process. pH value of lot II reached 7.8, while it maintained at around 7.3 in lot II. These results demonstrated that lot II was less spoiled than lot I. The lower TBA values of lot II in comparison with lot I indicating that the fish sample of lot II had a lower lipid-oxidation level. According to the quality limitation of Chinese National Standards, the selling shelf-life of fish on ice was cut-off by about 2-3 days if they were transported in a broken-off cold chain. This study revealed the effect of the broken-off of the cold chain on the quality and shelf-life of hair-tail fish, which indicated that the trunks of aquatic foods should be kept at low temperature as long as possible before on sale and the melted water should be drained away in time.