To investigate safety quality changes of protein and oil during production process of fish meal, this experiment was conducted to analyze quantitatively indices on oil oxidation [e.g. malonaldehyde (MDA) content, peroxide value (POV), acid value (AV)] and decomposed protein products [e.g. contents of total volatile basic nitrogen (TVBN), histamine, putrescine, cadaverine, histidine, ornithine and lysine]. The samples during production process of fish meal were collected in two adjacent fish meal factories (factories A and B) which differ from cooking and drying parameters in Rongcheng city of Shandong province. The results showed as follows: 1) during the history of manufacturing raw fish into fish meal, POV, AV,and the contents of TVBN, histamine, putrescine, cadaverine, histidine, ornithine and lysine of samples from factories A and B decreased significantly (P<0.05) by at least 51.56% and 26.25%, respectively. 2) The contents of oil oxidation and protein decomposition products of samples from factories A and B decreased significantly by at least 70.74% and 26.5% during cooking and press process, respectively. 3) The contents of oil oxidation and protein decomposition products of samples decreased significantly during drying process (P<0.05).The POV, AV, and the contents of MDA, TVBN, putrescine and cadaverine of samples from factory A, which uses 4-tank drying with the highest temperature of 83 ℃, decreased significantly (P<0.05) by at least 4.58%. The POV, AV, and the contents of MDA, TVBN, histamine, putrescine and cadaverine of samples from factory B, which uses 3-tank drying with the highest temperature of 114 ℃, reduced significantly (P<0.05) by at least 4.73%. It is concluded that: 1) the contents of oil oxidation and protein decomposition products of samples are decreased significantly during the whole process which manufactures raw fish into fish meal (P<0.05). 2) It is cooking, press and drying process that can significantly decrease contents of oil oxidation and protein decomposition products, which are the main processes affecting safety quality of fish meal. Processing technics should be taken into account, which has a great influence on safety quality of fish meal when choosing fish meal product.