A study was conducted to survey changes in quality of different types of seasoned small abalone (Haliotis diversicolor) when stored at different cold temperature. Volatile base nitrogen (VBN), K value, aerobic plate count (APC), coliforms, texture, and organoleptic scores were employed to evaluate the changes in quality. The quailtiy of seasoned small abalone was drastically reduced when stored at 5℃ for ten days. VBN values of all small abalone were increased to the critical condition of initial putrefaction (10 mg%). The K value, APC, and organoleptic scroes also indicated that all seasoned small abalone stored at 5℃ deteriorate fast. Coliforms were detected in some products., and shearing force of texture was slightly increased. Although the addition of citric acid could improve the changes in quality of seasoned small abalone, the study suggested that seasoned small abalone should not be stored at 5℃ for more ten days. There were little changes in quality index for all seasoned small abalone stored at - 20℃ for a hundrend days. This indicated that seasoned small abalone could be stored at -20℃ for a hundrend days.