In order to study the effects of antioxidant of bamboo （AOB） slurry ice and rosemary extract （RE） slurry ice on the antioxidant activity and microorganism of Lateolabrax japonicas during storage. Samples were divided into three groups randomly and treated with slurry ice （SI）， 0.1% AOB-SI and 0.1% RE-SI respectively， which were stored at 4℃. Sensory evaluation， Lipid oxidation （peroxide value （POV）， malondialdehyde （MDA）， free fatty acid （FFA））， protein oxidation （carbonyl value， sulfhydryl value） and total viable counts （TVC） were measured respectively during storage. The results showed that samples with AOB-SI and RE-SI treatment could delay the increase of POV， MDA and FFA content significantly， inhibit the rise of carbonyl， sulfhydryl and TVC greatly. The antioxidant effect of AOB-SI treatment was slightly better than that of RE-SI. It can be seen that AOB-SI and RE-SI can delay the process of hydrolysis and protein oxidation， inhibit the growth of microbes， which can prolong the shelf life of Lateolabrax japonicas with slurry ice for another 3-6 d. According to the correlation analysis， the lipid oxidation of Lateolabrax japonicas was significantly related to the quality of protein， and the microbial growth was also an important factor affecting the oxidative degradation of lipid and protein in Lateolabrax japonicas.