Rainbow trout (Oncorhynchus mykiss) is a popular commercial fish in China owing to its delicious and nutritious meat. However

it is extremely prone to spoilage and deterioration during storage

transportation

and sale

which affects its edible value. To study the efficient preservation proposal for rainbow trout during storage and extend its shelf life

this study uses 4 ℃-cold storage as control and studies the effects of the ice temperature (0 ℃) storage combined with composite bio-preservatives (the mass concentration of chitosan

tea polyphenols

and lemon juice are 1.75%

0.25%

and 4.98%

respectively) on the quality of rainbow trout by measuring the drip loss

pH

and total volatile base nitrogen (TVB-N) of meat samples under different experimental conditions. The results show that the various indicators and their increasing amplitudes over time of the 0 ℃ ice temperature storage group are better than those of the 4 ℃ storage group

which can effectively slow down the spoilage process of rainbow trout meat. On the 12th day

the pH and TVB-N values of the 4 ℃ and 0 ℃ groups are 6.86 and 51.89 mg/100g

and 6.56 and 31.82 mg/100g

respectively

whereas those of the 0 ℃ with bio-preservative group are only 6.32 and 16.96 mg/100g

respectively. This scheme has a better preservation effect on rainbow trout meat and can effectively extend its shelf life.