Snakehead were treated by different preservatives （pepper extract， Jerusalem artichoke extract and nobilis protamine）， the volatile components of snakehead were determined using headspace solid-phase microextraction gas chromatography mass spectrometry （HS-SPME/GC-MS） combined with the electronic nose， microbiological index and thiobarbituric acid value. The results of HS-SPME-GC-MS showed that 107， 118， 103 and 97 volatile compounds were identified in blank group and samples treated with pepper extract， Jerusalem artichoke extract and nobilis protamine， respectively. During storage period， the trend of volatile components in blank group was in accordance with the treatment groups. Besides， the volatile components of aldehyde， ketone and alcohols decreased continuously， while amine showed an increasing trend. Acids and other substances exhibited obvious fluctuation. Moreover， the treatment samples （Jerusalem artichoke extract and nobilis protamine） were less rich in volatile compounds compared with the blank group， and nobilis protamine resulted in the most signifcant reduction in the number of volatile compounds and peak area. The results of electronic nose showed that the response value of the protamine group was lower than control group during the later storage period， indicating that nobilis protamine could delay flavor deterioration in chilled black fish fillets effectively. Microbial and TBA results showed that microbiological index and TBA value of treatment group were lower than the blank group， the group effect of protamine treatment can inhibit microbial growth and reproduction， slow microbial decomposition of fat， protein， thereby reducing the storage of low-grade aldehyde， ketone and other undesirable flavor produced.