The concentration of amine gases are often used as an indicator of the freshness of seafood. However, currently used detection methods are usually complex to operate, have excessive time periods. Therefore, it is necessary to design and develop a sensor that can quickly and accurately detect a wide range of target amine gases with ease of operation and excellent performance. This paper demonstrated a quartz crystal microbalance (QCM) gas sensor based on ZIF-8-derived porous carbon and multi-walled carbon nanotubes decorated nanocomposite (ZIF-C/MWCNTs). The ZIF-C/MWCNTs composite was successfully prepared by high temperature carbonization of ZIFs templates and room temperature diffusion method. Our prepared sensor was operated at room temperature (25℃) and relative humidity (35 %), the results indicated that the limit of detections (LODs) of the QCM sensor for methylamine (MA), trimethylamine (TMA), ammonia (NH3) and dimethylamine (DMA) were 3.12 μmoL·L−1, 1.44 μmoL·L−1, 1.97 μmoL·L−1 and 2.81 μmoL·L−1, respectively. Finally, the improved QCM sensor was used to detect salmon meat stored at 4℃ and these results of these assays were juxtaposed with those obtained through Microdiffusion as an indicator of salmon meat freshness. The sensor was expected to be a potential device to detect the freshness of instant seafood quickly and accurately.