Abstract: In order to prolong the shelf life of Takifugu. rubripes,sodium alginate,citric acid,phytic acid and thymol were used as preservatives to study the preservation effect of each concentration for selecting better preservative and its optimum concentration. What's more,drip loss,total plate count and TVB-N were the index. The results showed that all preservatives could significantly inhabit the growth of spoilage bacteria(p<0.05)and slow down the change of TVB-N. Among the index of them,the drip loss were 0.37%,0.34% respectively,the total plate counts were 4.74,5.13 lg(CFU/g)respectively,the TVB-N values were 7.61,13.98 mg/100 g in the 10 days of storage. In the 15 days of storage,the drip loss of 0.5% citric acid and 0.9% phytic acid were 1.26%,3.98% respectively,its TVB-N values were 12.60,12.46 mg/100 g respectively,and the total plate counts were 4.96,6.88 lg(CFU/g)respectively. While the drip loss in the 25 days of storage,TVB-N values and the total plate count in the 1.0% thymol group was 3.65%,13.46 mg/100 g and 4.33 lg(CFU/g). So the conclusion was that 1.5% sodium alginate,0.5% citric acid,and 1.0% thymol were the better preservatives.