Abstract: To compare the effects of various natural preservatives on the preservation of hairtail under chilled storage,the applications of different natural preservatives in aquatic products were investigated. Preservatives of thymol,Nisin,tea polyphenol,ε-Polylysine with concentration of 1 g/kg,Lactobacillus fermentation broth diluted 1 time with sterile water were prepared. Hairtail samples were immersed in preservative solutions for 10 min and storage in 4℃. The total bacterial counts,volatile basic nitrogen(TVB-N),pH and TBA values were selected as the detection index to study the effect of different natural preservative agents. The results of the study showed that the preservation effect of various preservative treatment groups were better than that of the control group and the e-poly-lysine and Lactobacillus fermentation culture treatments showed the strongest preservation effect compared with the other groups. The tea polyphenols treatment group showed strong antioxidant capacity and delayed the increase of TBA value during the chilled storage of hairtail. The thymol and Nisin treatment groups could retard the spoilage of the hairtail,but overall,their preservation effect was weaker than that of the treatments with e-poly-lysine and Lactobacillus fermentation culture. To comprehensively evaluate the microbial,physicochemical and sensory indexes,e-poly-lysine and Lactobacillus fermentation culture showed relatively better preservation effects on chilled storage of hairtail.