Abstract: Packaged fresh tilapia fillet with different inflatable volume (V)- fish weight (m) ratios werestored at freezing-point; indices such as micro-organisms, TVB-N values and TBA values were observed to study theeffects of different inflatable rations on the quality of fresh tilapia fillets.Experimental results showed that the ratio 3:1 significantly inhibited the microbial growth of products (P0.05) and the microbial number was still within the acceptable limit (106 cfu Normal 0 7.8 磅 0 2 false false false MicrosoftInternetExplorer4 g-1) at 25th day of storage. The gravy leakage rate of modified-atmosphere packaging (MAP) samples are higher than those in the control group, and the higher the inflatable ratio was, the more obvious the influence on the gravy leakage rate of products was. With the extension of storage time, TVB-N value in the control group was significantly higher than that of the packaging samples with the inflatable ratio3:1 after 4 d, and TVB-N value of samples with the inflatable ratio3:1 was still within safety limit at19th day, being about 19.30 mg Normal 0 7.8 磅 0 2 false false false MicrosoftInternetExplorer4 100 g-1. Different inflatable ratios had no obvious effects on the products pH value, and TBA value increased slowly throughout the storage period; the MAP samples did not differ significantly, but there was significant difference (P0.05) between the experimental group and the control group. To summarize, the inflatable ratio between 3:1 and 4:1, which did not significantly influence the quality of MAP samples during storage, could prolong the shelf life of fresh tilapia fillets significantly.