The characteristics of protein degradation in Paralichthys olivaceus during refrigerated storage were investigated. The values of total volatile basic nitrogen（TVB-N）， TCA-soluble peptides， free amino acids， total viable count （TVC） and sensory evaluation were measured periodically， and the shelf-life model was established based on the protein degradation indicators. Results showed that the contents of TVB-N， TCA-soluble peptide， free amino acids， and TVC increased with the extension of storage time. The changes of the protein degradation indexes were more obvious in the samples stored at the higher temperatures. It was found that TVB-N， TCA-soluble peptide and TVC were well filtered by the first order reaction kinetics model （R2＞0.90）， while free amino acids was relatively good accordant with the first order reaction kinetics model （R2＞0.82）. Arrhenius equation was used to establish the dynamic models of protein degradation indexes with respect to storage time and temperature， and there was a higher fitting accuracy （R2＞0.9）. The relative error between the predicted and the actual values was within ±10%， which indicated that the established mathematical model could predict the quality change of fillets during storage in the range of -2 ℃ to 10 ℃.