Quality changes of instant octopus products at different storage temperatures were analyzed through biochemical and modern instruments analysis techniques. The TVC of instant octopus products at 25， 15 and 5 ℃ exceeded the limit of consumption on 4， 11 and 80 days， respectively. The TVB-N values exceeded the proposed acceptability limit of 30 mg N/100 g on 5， 15 and 81 days， respectively. According to the results of sensory analysis， the shelf lives （SL） at 25， 15 and 5 ℃， respectively， were 5， 15 and 80 days. Contrary to the TMA value， the pH value of all groups showed an overall decline during the storage， and the higher the storage temperature was， the more apparent the trend was. However， the TVC and TVB-N value at -5 and -18 ℃ remained lower than the limits up to 90 days of storage and the SL was far longer than 90 days. Therefore， lower storage temperature had a significant effect on maintaining quality and extending shelf life of instant octopus products. Taking all the facts into consideration， including energy consumption， the best storage temperature is -5 ℃.