The work aims to study the effect of skin packaging on the freshness quality of thin sheets of wet bean curd (TWB) during storage. Skin packaging + deoxygenation group, skin packaging group, inflatable packaging + deoxygenation group and inflatable packaging group were provided respectively to study the effect of skin packaging and deoxygenation environment on the freshness quality of TWB. During storage, the inhibition of total bacterial colonies in the two experimental groups treated with skin packaging was better than that in the two groups treated with inflatable packaging, and the total bacterial colonies in the inflatable packaging + deoxygenation group were already as high as 7.72 lg(CFU/g) on day 6, which was significantly greater than that in the skin packaging + deoxygenation group, showing that even with the use of deoxygenation technology, which was beneficial for preservation, inflatable packaging still promoted microbial growth. At the same time, the skin packaging could inhibit lipid oxidation, browning, increase in TVB-N content and decrease in shear force more significantly than the inflatable packaging. The negative effects of inflatable packaging cannot be solved well by deoxygenation treatment alone, and the quality deterioration of TWB can be delayed more effectively with skin packaging.