Objective: To explore the applicability of thin-film fluorescence sensor in the detection of meat freshness， and to realize the non-destructive and rapid detection of duck meat freshness. Methods: The freshness of duck meat within 7 days under cold storage was detected by thin-film fluorescence sensor technology， and its pH value， total volatile basic nitrogen (TVB-N) and biogenic amines content were determined. Correlation analysis and regression analysis between sensor response value and duck freshness indexes. Results: The pH value showed an upward trend with the prolongation of storage time， and reached the maximum on the 7th day of storage； the content of TVB-N increased significantly during storage (P < 0.05)， and the content of TVB-N has reached 17.51 mg/100 g at the 7th day of storage， has exceeded the limit value； during storage， the biogenic amines of tryptamine， putrescine， cadaverine， octopamine and tyramine were all on the rise. Among them， cadaverine increased the most， and its content was 56.79 times the initial value on the 7th day of storage. Correlation analysis showed that the correlation coefficient between the sensor response value and the total amount of biogenic amines was -0.935 (P < 0.01)， and the correlation coefficients with TVB-N value and pH value were 0.841 and 0.857 (P < 0.05)， respectively. Regression analysis showed that there was an exponential correlation between the response value and TVB-N value， phenethylamine. The fitted regression equations are y = 0.154e-0.021x and y = 0.0664e-0.015x， and the coefficients of determination are 0.971 and 0.936， respectively. Through the response value， TVB-N and phenethylamine content can be predicted more accurately. Conclusion: The thin film fluorescence sensor can be used for non-destructive， rapid and real-time monitoring of duck meat freshness， which provides theoretical reference for the application of thin film fluorescence sensor， and provides new ideas and technical support for meat freshness detection.