Abstract: Protein degradation is an important aspect of fish corruption. In this paper, The changes of grass carp muscle proteins with different solubility and structure during chilled storage were analyzed, and degradation profiles of total muscle proteins were studied using SDS-PAGE. The results showed that the water-soluble, salt-soluble, acid-soluble and alkali-soluble protein showed great difference in change trend during chilled storage period, after four days chilled storage, the water-soluble protein showed an increase in content, and the acid-soluble and alkali-soluble protein began to reduce in content. The myofibrillar protein, one of the three different structural proteins, showed significantly decreased after four days chilled storage, but the sarcoplasmic protein and muscle matrix protein were relatively stable because of slight content change in the whole storage progress. Besides, the total muscle proteins were constantly degraded during chilled storage period, and the degradation were accelerated at the 6 ~ 8 day, because the proteins with high molecular weight, such as the myosin heavy chain (MHC) were disappeared completely.