In order to investigate the deterioration of sensory quality and physicochemical indexes among different fine-segmented fish， and screen out the parts that are susceptible to deterioration， silver carp （Hypophthalmichthys molitrix） and tilapia （Oreochromis niloticus） were finely segmented into dorsal meat， abdomen meat， belly meat and tail meat. The samples were analyzed for organoleptic evaluation， biochemical indexes and textural characteristics before and after storage. The results showed that the sensory evaluation of all parts of the two fish decreased to different degrees after 7 d of storage， and the odor of the belly of silver carp was the most deteriorated. 0 d of silver carp dorsal meat and tail meat had similar volatile odors， and the separation of PCA increased on the 7th day. During the 7-day storage period， there was no significant difference in the brightness of the different parts of silver carp， and only the brightness of the dorsal meat of tilapia increased significantly from 36.29 to 42.57. The drip loss and centrifugal loss of silver carp were higher than tilapia， and the texture profile of silver carp were more likely to deteriorate. From the comprehensive analysis of freshness indexes， the contents of TVB-N， K value， and TVC value of silver carp dorsal， tail meat， tilapia belly， tail meat were significantly increased， and the POV of chub belly meat increased significantly from 0.09 mmol/kg to 0.16 mmol/kg （P<0.05）. Total free amino acids increased significantly in rib meat， belly meat and tail meat of silver carp. Overall， the sensory and freshness qualities of silver carp belly and tail meat were more susceptible to deterioration， and tilapia backbone meat deteriorated the fastest in terms of sensory quality and textural characteristics. This study provides data support for fine segmentation of freshwater fish and establishment of rapid evaluation methods.