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The purpose of the experiment was to study the effect of Lactobacillus plantarum MH079448 on the muscle quality of Anguilla japonica. A total of 810 juvenile fish were randomly divided into three groups, with three replicates in each group and 90 fish in each replicate. The fish in Lactobacillus plantarum group (LP group) were fed with diet supplemented with Lactobacillus plantarum, while fish in quinac positive control group (OA group) and blank control group (C group) were fed diet supplemented with aseptic saline containing the same amount of Lactobacillus plantarum. Anguilla japonica in OA group were treated with 5 mg/L oxaquic acid antibiotics in a single drug bath for 12 h. The experiment lasted for 28 d. The results showed that the muscle hardness, viscosity, elasticity and chewability of Anguilla japonica in LP group were higher than those in C group (P>0.05). Compared with C group and OA group, the water content in muscle of Anguilla japonica in LP group was significantly increased (P<0.05), the content of delicious amino acids in muscle was significantly increased (P<0.05), the ratio of delicious amino acids to total amino acids was significantly increased (P<0.05), and the content of lysine was significantly increased (P<0.05). The study indicates that adding Lactobacillus plantarum can improve the muscle hardness, viscosity, elasticity and chewability of Anguilla japonica, increase the water content, and increase the content of delicious amino acids in muscle. [ABSTRACT FROM AUTHOR]