The Sensory evaluation， pH， TVB-N， histamine and diversity of bacterial communities associated with chub mackerel under modified-atmosphere packaging （MAP， 50%CO2 / 50%N2） and vacuum packaging （VP） conditions were investigated in this study. Firstly， the seneory study showed the shelf life of chub mackerel were 16 and 12 days under MAP and VP conditions when stored at 4 ℃. Then， metagenomic analyses based on high-throughput sequencing of bacterial V4 16S rDNA hypervariable region revealed a selection of specific bacteria during spoilage under different packaging. In VP samples， Photobacterium， Shewanella and Vibrio were the dominant microorganisms at the end of shelf life， whereas Pelagibacteraceae， Halomonadaceae， and Psychrobacter spp. were the major spoiling microorganisms in MAP chub mackerel fillets. These data provided us with valuable information about microbiological spoilage of chub mackerel fillets under MAP and VP， which might help us to develop appropriate methods to improve the quality and safety of chub mackerel products.