In order to explore the change characteristics of fat oxidation in refrigerated dorsal and belly Salmo salar fillets, and to establish and validate the shelf-life model based on the fat oxidation indicators, acid value(AV), peroxide value(POV), thiobarbituric acid value(TBA)and sensory evaluation were measured periodically during cold storage.Results showed that the acid value, peroxide value and thiobarbituric acid value of dorsal and belly S.salar fillets showed an increasing trend with the extension of storage time.At the same time, sensory evaluation score decreased gradually.The changes of belly fillets were more obvious than those of dorsal fillets, and the higher the temperature was, the more significant the fat oxidation indexes were.The fat oxidation indexes of dorsal and belly S.salar fillets were consistent with the first-order chemical reaction dynamic model.It was found that POV value and TBA value were well fitted by the first-order chemical reaction kinetics model(R²>0.90)and there was a relatively good accordant effect of AV value with the first-order chemical reaction kinetics model(R²>0.82).Arrhenius equation was used to establish the dynamic model of AV value, POV value and TBA value for dorsal and belly S.salar fillets, and there was a higher fitting accuracy(R²>0.90).The established activation energy E_A of AV value, POV value and TBA value for dorsal fillets in the dynamic equation were 47.309, 81.611 and 35.560 kJ/mol, respectively.The activation energy E_A of belly fillets were 77.628, 55.686 and 19.399 kJ/mol, respectively.The established predictive shelf-life models of dorsal and belly S.salar fillets showed that the relative error of predicted value and actual value was within ±10.60%.Therefore, the shelf-life of S.salar fillets in refrigerated storage could be well predicted by these models.