This work describes the modification of quality index method (QIM) scheme for de-skinned Nile tilapia (Oreochromis niloticus) fillets, firstly developed for the farmed product in Iceland, and its application in sensory evaluation of the product originated from Vietnam during low temperature storage. Three batches of tilapia fillets were used during modification of the QIM scheme. During the storage study, five stable storage temperature regimes were set at 1, 4, 9, 15 and 19 ± 1°C, three batches of fish were assessed for every temperature. The modified QIM schemed consisted of 6 attributes, including Colour and Mucus of the skin side, Odour, Colour, Texture and Stickiness of the flesh (fillet side), with the total score or quality index (QI) of 13. Changes of some attributes and describing words from the previous scheme were made, due to the fish origin differences, to describe the sensory changes better. All the QI at different temperatures were in a well positive linear correlation with storage time. Furthermore, QI increased faster at higher storage temperatures. Parallel sensory evaluation by other methods like quantitative descriptive analysis (QDA) and Torry gave less clear sample differentiation throughout storage hours compared to QIM results. These supported the advantage of QIM over other methods and the application of QIM during cold chain management.