The changes in quality of sturgeon fish-steak treated with sous vide during refrigeration were studied. Comparing the effects of different heating temperatures on the quality of sturgeon fish-steak to determine the optimal temperature. The results showed that compared with the untreated group， sous vide treatment significantly enhanced the gel properties of the sturgeon fish-steak， and prolonged the time to reach the total colony limit more than 10 days， but the drip loss rate and fat oxidation level were significantly increased （P < 0.05）. With the increasing of heating temperature， the total number of colonies decreased， the drip loss rate of juice increased， and the content of TBARS and gel properties increased first and then decreased. The gel properties of the 60 ℃ treatment group was higher by 70 g·mm than that of the 80 ℃ treatment group， and the drip loss rate of the juice was reduced by 3%. The optimum temperature was determined to be 60 ℃ by principal component analysis. And Fourier infrared spectroscopy， low-field NMR and electronic noses were used to further investigate protein structure， moisture content and composition as well as volatile flavor components of sturgeon fish-steak.