Objective: To study the preservation effect and preservation mechanism of mussels in ice temperature storage with compound preservative combined with low voltage frequency conversion electric field. Methods: The coefficient of variation weighting method was used to calculate the comprehensive score of steamed mussels stored at ice temperature under different preservation methods. The total sulfhydryl content and surface hydrophobicity of the samples， as well as the growth curves of two dominant bacteria of mussels (Bacillus subtilis and Pseudomonas)， the membrane potential， conductivity and nucleic acid leakage of the cell membrane of the bacteria were determined. The morphology of the two strains was observed by scanning electron microscopy. Results: Compared with the single preservative group and the low voltage variable frequency electric field group， the composite preservative combined electric field group had the highest comprehensive score， that is， the best preservation effect. Compared with the blank group， the total sulfhydryl group content in the combined group had the slowest decline rate， which was 19.46% and 44.92%， respectively， and the protein surface hydrophobicity only increased by 5.67%， indicating the best water holding capacity. The results indicated that the protein degradation of the combined group was minimal.