In order to solve the problems of unclear quality change and lack of control methods during the storage of canned shellfish products, the work aims to study the effects of temperature and time on the quality change of canned shellfish products during storage. With the canned spicy clam products as the research object, the effects of storage temperature (4, 10, 25, 30 ℃) on the edible and nutritional quality of the products were analyzed, and the reasons for the quality change and the control measures were discussed. Low-temperature storage (4 ℃ and 10 ℃) could better maintain the sensory and texture quality of canned spicy clam products, and slow down the free release of fat. The storage temperature had no obvious effect on the composition of fatty acids, and the contents of saturated fatty acids and mono- and polyunsaturated fatty acids remained stable. During storage, the content of linolenic acid and trans-linoleic acid increased, and the content of eicosapentaenoic acid and docosahexaenoic acid decreased. Low-temperature storage (4 ℃ and 10 ℃) is more conducive to maintaining the good edible and nutritional quality of canned shellfish products.