Abstract:In order to explore the effect of compound biological preservative on the storage quality of marinated mud snail, single factor experiment and response surface methodology were used to optimize the compound ratio of carvacrol, allicin and chitosan, and the quality changes of the optimum compound group, single preservative group and control group during refrigeration were compared. Within 21 days of cold storage, colony count, volatile basic nitrogen value, thiobarbituric acid value and catalase activity of the compound group were significantly lower than those of the other groups , myofibrillar calcium ATPase activity and sensory score were significantly higher than those of control group and single preservation group, indicating that the compound preservative effectively delayed protein degradation and lipid oxidation, maintained the antioxidant capacity of the body, and significantly improved the storage quality of pickled mud snails.