Abstract:In order to study the effects of different packaging methods on sensory quality and microbial diversity of chilled chicken during storage，polyethylene （PE） plastic wrap-assisted packaging （group A），PE bagassisted air packaging （group B），PET+PE composite food bag-assisted vacuum packaging （group C），and aluminum foil food bag-assisted vacuum packaging （group D） were used for packaging treatment. The sensory quality of chilled chicken during storage was evaluated by the weighted-scoring method，and the microbial diversity under different packaging methods was analyzed by 16S rDNA high-throughput sequencing. The results showed that the chilled chicken in group A，group B，group C，and group D for sensory quality scoring received cold storage treatment for five，seven，nine，and nine days，respectively. The results of volatile basic nitrogen（TVB-N） and aerobic plate count were basically consistent，and the shelf life of group A，group B，group C，and group D were three，five，seven，and seven days，respectively. The dominant putrid bacteria genera are Shewanella，Pseudomonas，Myroides，Aeromonas，and Lactococcus. As the storage time goes on，under different packaging conditions，microbial diversity decreased gradually，and their abundance changed dynamically.