The work aims to study the effects of three kinds of packaging regulation methods on microbial inhibition and quality of chilled fresh sturgeon meat. Taking the commercially available meat of chilled fresh sturgeon as the research object, the effects of three different packaging regulation methods on the quality of chilled fresh sturgeon meat, including different concentrations of built-in ε-polylysine fresh-keeping gasket, ε-polylysine/chitosan antibacterial film coating and microenvironment control of modified atmosphere packaging were studied respectively by combining the microbial, sensory and chemical indexes. The 5 g/L (mass concentration) ε-polylysine fresh-keeping gasket placed in the packaging box, sturgeon block coated with an antibacterial film made with a solution of ε-polylysine at a concentration of 0.5 mg/mL and (volume fraction) CO2 (30%)+(volume fraction) N2 (70%) modified atmosphere microenvironment were able to effectively inhibit the microbial proliferation of chilled fresh sturgeon meat. Moreover, the shelf life of chilled fresh sturgeon meat frozen at 4 ℃ could be extended for 4 days after the integration of these three packaging regulation methods. The proposed packaging regulation methods can effectively inhibit the microbial proliferation and better maintain the quality of chilled fresh sturgeon meat after their integrated application.