In order to explore the effect of photocatalytic sterilization technology on the sterilization and quality of oyster meat， this study took oyster meat as the research object. The colony and quality indexes of oysters before and after photocatalytic sterilization were determined in the experiment， and the photocatalytic sterilization process was optimized by the coefficient of variation weight method. The results indicated that when the mass concentration of nano-ZnO in the sample was 0.05 mg/mL， the UV irradiation time was 60 min and irradiation distance was 10 cm， the photocatalytic sterilization had a better effect. The total number of colonies of oyster meat decreased by 0.30 lg(CFU/g). According to the results of electronic nose and electronic tongue， umami taste and odor values of T60-10 were closest to those in the control group. Under the optimal conditions， photocatalytic sterilization promoted the oxidation of lipid and protein， but did not affect the quality of the oyster meat. This study provides a theoretical basis for the application of photocatalytic sterilization technology in aquatic products.