研究了25℃常温、4℃冷藏、0℃冰温贮藏下稻花鸡肉pH值、水分含量、菌落总数、挥发性盐基氮（Total Volatile Basic Nitrogen，TVB-N）及感官评价；基于16S rRNA，研究货架期前后鸡肉细菌群落结构、演替规律及相对丰度。结果表明：25℃常温12 h菌落总数为5.00×106 CFU/g，TVB-N为15.26 mg/100 g,感官评分为12.10，水分含量和pH第12 h后变化趋势极大；4℃冷藏4 d菌落总数值为6.60×106 CFU/g，TVB-N为13.64 mg/100 g,感官评分为8.40，水分含量和pH第4 d后均呈显著性差异；0℃冰温8 d菌落总数为8.90×105 CFU/g，TVB-N为15.25 mg/100 g,感官评分为9.90，水分含量和pH第8 d后变化趋势极大。综合各品质指标，三种贮藏温度下货架期分别为12 h、4 d、8 d。25℃贮藏末期以不动杆菌属、沙雷氏菌属、多源菌属、泛菌属、肠杆菌科未分类属细菌为主。4℃与0℃贮藏末期优势腐败菌均以假单胞菌属、不动杆菌属、沙雷氏菌属、肠杆菌科未分类属为主，但丰度占比有较大差异。不同贮藏温度下稻花鸡肉品质、货架期及细菌群落多样性为研究延长鸡肉保鲜提供相应的理论参考。
The pH value, water content, Total number of colonies, Total Volatile Basic Nitrogen (TVB-N) and sensory evaluation of Daohua chicken were studied under 25℃ normal temperature, 4℃ cold storage and 0℃ ice temperature storage。Based on 16S rRNA, the bacterial community structure, succession law and relative abundance of chicken meat before and after shelf life were studied. The results showed that the total number of colonies at 25°C for 12 h at room temperature was 5.00×106 CFU/g, TVB-N was 15.26 mg/100 g, and the sensory score was 12.10, and the moisture content and pH were greatly changed after the 12th hour. The total number of colonies stored in refrigeration for 4 d at 4°C was 6.60×106 CFU/g, TVB-N was 13.64 mg/100 g, and the sensory score was 8.40, and the moisture content and pH were significantly different after the 4th day. The total number of colonies at 0°C was 8.90×105 CFU/g, TVB-N was 15.25 mg/100 g, and the sensory score was 9.90, and the moisture content and pH were greatly changed after the 8th day. Comprehensive quality indicators, the shelf life under the three storage temperatures was 12 h, 4 d and 8 d, respectively. At the end of storage at 25°C, acinetobacter, serratia, multisource bacteria, panomycete and unclassified enterobacteriaceae were the dominant species. The dominant spoilers at the end of the storage at 4°C and 0°C were mainly pseudomonas, acinetobacter, serratia and enterobacteriaceae, but the proportion of abundance was relatively different. The quality, shelf life and bacterial community diversity of Daohua chicken under different storage temperatures provide corresponding theoretical references for the study of prolonging chicken preservation.