The purpose of this study was to investigate the effects of garlic or lemon juice on quality characteristics of fish muscle. The samples treated with garlic or lemon juice by the amount of 5% or 10% (w/w) of fish muscle were stored at 4±1℃ and -18±2℃ for 10 and 40 days, respectively. The results are summarized as follows; 1. In the taste of samples, the samples treated with 5% garlic juice showed the most favorite tendency all the storage time at 4±1℃ and -18±2℃. 2. There were significant in fishy odor after 5 days of storage at 4±1℃ and 40 days of storage at -18±2℃, The fishy odor of samples treated with garlic juice were weaker than those of samples untreated or treated with lemon juice. 3. The appearance was evaluated the worst in 10% lemon juice treated sample among all the samples. 4. The hardness of the samples treated with lemon juice were lower than those of samples untreated or treated with garlic juice during all the storage time at 4±1℃ and -18±2℃. 5. The score of overall quality was the highest in sample treated with 5% garlic juice during all the storage time at -18±2℃.