Abstract: Influences of bio-preservatives on quality changes effect of Takifugu flavidus were investigated.Aerobic plate count, total volatile basic nitrogen(TVB-N) and drip loss were used as evaluation indices to investigate the effects of different bio-preservatives treatments(including tea polyphenol, nisin and lysozyme) on the quality characteristics of T.flavidus during 4℃ cold storage.The results showed that the aerobic plate count in the 0.5% tea polyphenol group was 4.71 lg(CFU/g), the TVB-N value was 12.82 mg/100 g, and the drip loss was 6.12% in the 10 days of storage.In the 15 days of storage, the aerobic plate count of 0.2% nisin group was only 4.44 lg(CFU/g), its TVB-N value was 13.16 mg/100 g and the drip loss was 6.91%.During the aerobic plate count in the 10 days of storage, TVB-N value and the drip loss in the 0.3% lysozyme group was 4.68 lg(CFU/g), 13.25 mg/100 g, and 4.47%, respectively.The aerobic plate count in the blank group reached 5.52 lg(CFU/g) in 10 days of storage, which was significantly higher than that of other preservative groups(P <0.05).Furthermore, the drip loss of the blank group was significantly lower than that of preservative groups.So the conclusion was that 0.5% tea polyphenols, 0.2% nisin and 0.3% lysozyme had the best preservative effect on T.flavidus, respectively.