Abstract: To study the correlation between the freshness and the spoilage bacteria of lightly salted Pseudosciaena crocea,the sensory,TVBN,TBA and TVC of lightly salted Pseudosciaena crocea stored at 5 ℃,15 ℃ and25 ℃ were investigated and its bacterial composition was analyzed using MIDI GC. The results showed that sensory quality decreased and there was significant(p<0.05) increase in TVBN,TBA and TVC with storage time. The shelf-lives of lightly salted Pseudosciaena crocea stored at 5 ℃,15 ℃ and 25 ℃ were determined as 29 d, 14 d, 4 d respectively. At the end of shelf-lives, sensory, TVBN, TBA and TVC were changed to(1.05±0.05),(29.53±1.03) mg/100 g,(0.40±0.06) mg/100 g and(7.60±0.40) lg(cfu/g),respectively.Besides,a complex bacterial composition consisting of 14 strains were isolated and identified. The specific spoilage organisms of lightly salted Pseudosciaena crocea stored at 5℃,15℃ and 25 ℃ were respectively Proteus penneri,Enterobacter aerogene and Enterobacter aerogene,belonging to Enterobacteriaceae. According to the comparison,it was proved that there was a significant correlation between the the specific spoilage bacteria ratio and TVBN( p < 0. 01), but the correlation with the TBA was not significant( p > 0. 05), which meant Enterobacteriaceae leads to the spoilage of lightly salted Pseudosciaena crocea through the decomposition of nitrogen and production of TVBN during storage.