In this project various amounts of Potassium Sorbate were employed to prows of 144 cans of sevruga caviar grade 1 & 2 with the ultimate of preserving temperature (-2,-3°C) to modify the quality of the product during 1 year of research period (1992-1993). 100 samples of Caviar were drawn at one month interval during 6 months to evaluate the quality changes or Caviar in comparison with the blank changes in total bacterial count, Pheochrophilic bacteria, coliforms, Fungi, Staphilococ aureus, E.coli, Cl, Perfringens, Salmonella, total volatile nitrogen, Peroxide value, pH, NaCl %, Potassium Sorbate %, Color, Odor, taste and stability of Caviar were determined. The study indicates that the quality of Caviar with Potassium Sorbate was significantly different from caviar without preserves, Caviar with 2000 P.P.M Potassium Sorbate had the better quality.