Abstract: To evaluate effects of decontamination time on the nutrient composition, texture and water holding capacity, flavor components and volatile odor substances in bighead carp muscle, the micro-water purification aquaculture system was established in natural lakes for a 2-month trial. The contents of protein and fat in bighead carp muscle were decreased significantly, and the ash showed no significant difference. The content of volatile basic nitrogen and carbonyl in the muscle of bighead carp decreased significantly by prolonging purification time. The hardness of bighead carp muscle texture increased significantly with the extension of purification; the adhesion and chewing of bighead carp muscle were higher than that of the early purification, while the elasticity and recovery in bighead carp muscle were similar to the early experiment. The contents of water-soluble proteins and free amino acids in bighead carp muscle increased at day 20, and then began to decline. We inferred that micro-water purification treatment can significantly enhance the quality of bighead carp and improve the taste and flavor of fish.