Abstract: To extend the shelf tive of rainbow trout,it was soaked in distilled water,0.5 g/kg nisin,2.5 g/kg shrimp Compal and 3.0 g/kg freshwater fish and shrimp shellfish common preservative 30 min,and was directly frozen(-3℃ for 30 days)respectively. In order to study the effect of partial freezing combined with various preservatives on microbial indexes,physical and chemical indexes and texture characteristics of rainbow trout during storage. The results showed that,on 30 days shelf life,nisin could obviously inhibit bacterial growth during the early 23 days,and the trend will became similar after 23 days,under the same conditions the positive effect on reduced TBARS,TVB-N,pH,significantly improved water retention and dramatically enhance the quality of rainbow trout with universal preservative. This study aimed at offer some theoretical reference for the development of preservatives on quality of rainbow trout.