In order to evaluate the degree of meat quality change during the low temperature vacuum heating （LTVH） process of sturgeon meat and to determine the cause of the change， the frozen sturgeon meat was used as raw material， and was processed at 48， 52 and 56 ℃ for 40 and 60 min respectively. Physical indicators， myofibrillar protein conformation， SDS-PAGE pattern and microstructure of sturgeon meat which was processed under different temperature and time were analyzed. The result showed that the cooking loss， hardness， chewiness increased significantly（P<0.05） as the temperature rised and the time increased， springiness rised first and then fell significantly（P<0.05） as the temperature rised； the L value and W value decreased significantly （P<0.05）， and the H value was relatively stable. The CD showed the secondary structure of myofibrillar protein showed a trend toward disorder. The SDS-PAGE showed that the main bands of the myosin heavy chain， troponin and myosin light chain became lighter gradually as the temperature increasing and the time prolonging， indicating that the degradation of these three proteins in the cooking process was more obvious. Microstructure showed that the muscle fiber gap， endomysium and muscle fiber morphology of sturgeon meat changed significantly with the increase of temperature and time. The LTVH treated sturgeon meat had better physical quality， the myofibrillar protein conformation was less damaged with less degradation， muscle fiber combined more tightly， and less space was damaged compared with the TC treated.