The prepared dish shredded fish with soy protein artificial meat (SPAM-SF) is popular with consumers because of its convenience， time and effort saving. However， the sterilization process may affect its edible quality and nutritional value. In order to screen out the appropriate sterilization methods， SPAM-SF was sterilized with water bath， high pressure and microwave respectively， and the changes of microbial content， physical and chemical indexes and sensory evaluation were compared at 4 ℃ storage temperature. The results showed that with the extension of storage time， the microbial content of SPAM-SF in each group increased continuously， and the oxidation of fat and protein occurred to different degrees； the pH value showed a tendency of increasing and then decreasing under the influence of protein oxidation and microorganisms； the tissue state deteriorated， the color and luster changed， and the sensory scores gradually decreased. Among them， the total number of colonies [2.54±0.05 lg (CFU/g)]， TBARS value [(0.74±0.01) mg/kg]， and TVB-N value [(9.04±0.27) mg/100 g] of microwave-sterilized SPAM-SF were lower than the standard limit values after 15 d of storage， and the changes in pH value， color and luster， tissue state and overall sensory score were all lower than the standard limit values. The changes in pH， color， tissue status and overall sensory score were small， showing better storage quality. After comprehensive comparison， microwave treatment was determined as the best sterilization method for SPAM-SF. The zero-level kinetic equation fitted with the total number of colonies as the key index factor had a high accuracy (R2>0.9)， which was combined with the Arrhenius equation to construct a prediction model for the shelf-life of SPAM-SF. It was verified that the relative errors between the predicted and measured values shown by the model were in the range of 3.03% to 8.33%. It can be seen that this prediction model has high credibility and can well reflect the quality changes of SPAM-SF under the storage temperature of 4-37 ℃.