Abstract: In order to maintain the muscle quality of the large yellow croaker and extend the shelf life, the fresh yellow croaker was treated in three fresh-keeping methods, such as cold storage, ice storage, ice storage combined with ClO₂ preservation.The microbial changes and quality characteristics of the muscles of large yellow croaker were used as evaluation indicators, and the changes of the dominant genus of the large yellow croaker, which were treated by the above-mentioned three methods, were analyzed by the high-throughput sequencing technology of the macrogenome.The results showed that the total number of colonies and TVB-N increased with the increase of storage days, and the three treatment groups showed an upward trend, while the ice storage combined with ClO₂ preservation had the smallest change with respect to other treatment methods;The hardness, elasticity, and chewing property of the three treatment groups first increased and then decreased, while the pH decreased first and then increased, the change of the ClO₂ fresh-keeping group was the smallest. In the early stage of storage, the oxidation degree of fat in the ice storage combined with ClO₂ preservation group was higher than that of the other two groups.The difference was significant after storage for 5 days (p<0.05). The muscle flavor analysis of large yellow croaker by electronic nose showed that the ice-cold combined with ClO₂ preservation group had better flavor retention.High-throughput sequencing results showed that the dominant genus of the three treatment groups were both Shigella and Pseudomonas, but the structure of the flora was different. The combination of ice and ClO₂ could reduce the genus kinds of yellow croaker muscle.