Objective： The process of big-eye tuna in cold chain and logistic with temperature fluctuation were simulated respectively， the effects on color stability and oxidizing capacity of big-eye tuna during different logistic processes was researched. Methods： a* value， TBA， myoglobin oxidation state， myoglobin reductase， total phenol concentration （TPC）， ferric reducing antioxidant power （FRAP） were used to evaluate the quality of big-eye tuna during different logistic processes， the correlation and dynamic analysis among different parameters were also used for comparison. Results： The results showed that the color stability and oxidizing capacity are almost no change before 4 ℃ in cold chain group （CK）， but its changes significantly in logistic groups. a* value of L2 group is much more sensitive than other groups with the changing of temperature， the value was 2.43 and the value of lipid oxidation was reached 82.56% finally. Oxymyoglobin was declined significantly with the increase of myoglobin content， which the enzyme activity and color was affected by the change of temperature. TPC of all samples decreased 35%， FRAP of cold chain （CK） and logistic groups （L1\L2） decreased 16.15%， 48.21% and 64.78% respectively （P<0.05）. Correlation analysis showed that a* value can be used as an important index to evaluate the quality change of big-eye tuna， which was significantly related to TPC， FRAP， TBA， relative content of MMb and enzyme activity. From the results of dynamic analysis in food quality equation， it concluded that their variation degree was closely related with temperature fluctuation. Conclusion： The critical point of deterioration for big-eye tuna in logistic process（L1 and L2） is in sale after 48 h when it thawed from -55 ℃. Especially for L2 group， it was decreased significantly at 2 ℃.