Abstract:In this study, Lactobacillus plantarum suspensions at different concentrations were used to treat Nanwan bighead carp, and the treated fish samples were placed in PE fresh-keeping bags, for a storage at 4℃ and room temperature, respectively. Every two days their four indicators, TVB-N values, thiobarbituric acid (TBA), pH and sensory scores were measured, to determine the changing trends of the indicators of the fish flesh during storage. The results showed that compared with the control group, the treatments with different concentrations of bacterial suspensions reduced the increasing rates of TVB-N, TBA and pH of the Nanwan bighead carp while increasing the sensory scores of fish flesh during storage. When the concentration of Lactobacillus plantarum suspension was 0.8% and the storage temperature was at 4°C, the quality of the Nanwan bighead carp flesh was the best during storage. After 7 days of storage, the volatile base nitrogen (TVB-N) of fish flesh was 29.40 mg/100 g, with its TBA being 0.17 mg/kg and pH being 6.54. The deterioration time of this fish flesh could be delayed by 2 d compared with the control group as a whole. These results indicate that Lactobacillus plantarum has a certain preservation effect on fish flesh during storage, and can be used as a green biological preservative for storing and preserving Nanwan bighead carp.