Abstract: This experiment was conducted to investigate the effects of clove extract(CE) on the quality of marinated pork trotters during storage. Three kinds of preservatives, tea polyphenols, nisin and lysozyme, were selected for comparison to determine the effects of CE in storage. The experimental samples were stored in a refrigerator at 4 ℃ and were measured every 10 d. The quality changes were analyzed via total bacterial colony, water activity, water distribution, TBARS value, pH and sensory scores. The results showed that compared with other groups of preservatives, at 40 days, the CE group had significant effects among the indicators, which could effectively improve the quality of marinated pork trotters. Compared with the control group, CE reduced the total number of bacteria by 10.49%, inhibited the increase of TBARS value by 18.84%, and increased the formation of non-flowing water by 24.89%, enhanced the combination of protein and water, and effectively improved the sensory quality of the product.