In order to explore the variation of sea bass quality characteristics and to monitor their shelf life in the logistics process timely during storage at different temperatures, sea bass was stored at -3, 0, 4, 10 and 15℃, respectively. Sensory evaluation, water holding capacity, low-field nuclear magnetic resonance (LF-NMR),texture, microanalysis of back muscle structure, thiobarbituric acid(TBA) value, volatile base nitrogen (TVB-N) value and total colony count (TVC) were examined to verify the relationship between the shelf life and storage temperature. The results showed that the lower the storage temperature, the slower the rate of quality degradation and the longer the shelf life. The sea bass stored at 0℃ could maintain the best quality and structure of tissue fiber, and the flowing water of sea bass stored at various temperatures decreased continuously with the prolongation of storage time. The non-flowing water was gradually transferred from the inside of cells to the clearance between cells and muscle fibers, resulting in an increase of the content of flowing water. The change of water distribution of sea bass meat corresponded to its quality deterioration. The predictive models of TVB-N value and TVC with respect to temperature and storage time were developed based on Arrhenius equation. The model could be used to predict the shelf life of sea bass between -3 and 15℃.