This study was carried out to evaluate the microstructure, chemical and physical changes of vacuum-packed grass carp (Ctenopharyngodon idella) fillet stored in low temperature (－18, 0, 4, 10 ℃) during 15 d of storage. The chemical changes were demonstrated by significant increase of Kvalue during storage. Chilling temperature, higher temperature and longer storage time gave bigger spaces between the muscle fibers, while freezing temperature gave the biggest gapping due to ice crystallization between muscle fibers. Water holding capacity(WHC) was decreased significantly after storage with frozen fish having the smallest WHC. 0 and 4 ℃ storage had higher WHC than 10 ℃ storage. L*, a* and b* value were higher at higher temperature storage and longer storage time, indicating that the fish were lighter, more reddish and yellowish at the end of storage. Only fish stored in frozen temperature (－18 ℃) were considered still fresh until 15 d, but had poor texture quality.