The sensory properties in Alaska pollack sikhae were compared in 3 different temperature conditions, 5$^{circ}C$, 20$^{circ}C$ and alternating temperature(stored at 5$^{circ}C$ after 10 days of fermentation at 20$^{circ}C$), respectively, during fermentation. The change of instrumental texture including hardness, cohesiveness, adhesiveness and chewiness increased and/or decreased without significant difference in the sikhae fermented at 5$^{circ}C$ during fermentation. Three profiles, hardness, chewiness and cohesiveness in the sikhae fermented at 20$^{circ}C$ increased up to 12 day and then decreased, whereas those in alternating temperature decreased significantly. From the acceptance test during fermentation, sikhae products fermented for 14 days at 5$^{circ}C$, 9 days at 20$^{circ}C$ and 13 days at alternating temperature were superior in sensory properties. The score more over 5 point in overall acceptance was maintained until 14 days in 5$^{circ}C$, 9 days in 20$^{circ}C$ and 13 days in alternating temperature, respectively, and particularly, alternating temperature condition was superior to the different temperature conditions. The sensory texture and overall acceptance had the high positive correlation with chewiness and taste, respectively. From the result of quantitative descriptive analysis, the intensities of acidic odor and taste in alternating temperature maintained and/or increased during 27 days of fermentation, whereas those in sikhae fermented at 5$^{circ}C$ decreased. These results demonstrated that cold chain system such as alternating temperature was needed for shelf-life extension and producing of marketable Allaska pollack sikhae.