The effects of high pressure processing (HPP) (0,100,200 and 300 MPa for 10 min) on the sensory quality,pH,whiteness,texture and water holding capacity (WHC) of sea bass during refrigerated storage were investigated.The sensory score,hardness,springiness and chewiness of sea bass decreased gradually,while the whiteness increased.The pH value decreased initially and then increased gradually during storage,while the WHC showed the opposite.High pressure treatment could improve the hardness and chewiness of muscle significantly (P ＜ 0.01).Meanwhile,pH value,WHC and whiteness increased,and the amount of TVC in samples at 200 MPa HPP treatment was less than controls and the other two groups.Additionally,the effects of HPP treatment at 300 MPa on fish quality were more than the treatment at 0,100 or 200MPa.The results indicated that HPP has the potential applying in improving meat quality of sea bass.