Abstract:The quality changes in large yellow croaker（Larimichthys crocea）during preservation with ozone ice at room temperature were studied.Total viable count，sensory evaluation，K value，total volatile basic nitrogen（TVB-N）value，cooking loss rate，hardness，and chewiness were detected as evaluation indexes.The quality changes in large yellow croaker preserved by normal ice，ozone ice，and ozone ice after leaching with ozone water were compared.The results showed that the sensory scores of the ozone ice preservation group was much better than those of the normal ice preservation group.The K value，TVB-N value，and total viable count in the ozone ice preservation group were 10% ，8.0 mg/100 g，and 2.5 lg（CFU/g）lower than those in the normal ice preservation group on the 15th day.The changes in cooking loss rate，hardness，and chewiness showed that large yellow croaker preserved by ozone ice had a better taste.No bromate was detected in these large yellow croakers preserved by ozone ice，proving that ozone ice treatment had no risk of bromate toxicity.Ozone ice preservation can extend the shelf life of large yellow croaker by 3 d-5 d compared with normal ice preservation.