To compare the preservative effects of Nisin,potassium sorbate(PS),tea polyphenol(TP)on the salted Culter albumus.,the total volatile basic nitrogen(T-VBN),peroxide value(POV),total viable count(TVC),polyunsaturated fatty acids content(PUFA)and sensory evaluation were investigated during the cold storage.The result showed that microorganisms in salted Culter albumus could be controlled effectively by three additives.Compared with the control,the shelf-life of salted Culter albumus added Nisin,PS or TP could be extended with 13d,6d or 7d,respectively.In experimental groups,the preservative effect of PS was significantly better than the other groups,while Nisin was close to TP.