The aim of this study was to investigate the influence of marination, on the growth of spp. in contaminated broiler breast fillets during storage. In the conducted study, broiler breast fillets were inoculated with a cocktail of different strains and afterwards marinated in different solutions of table salt, sodium tripolyphosphate and/or sodium citrate. The total count of spp. was examined on the 0, 3 , 6 and 9 day of storage. Broiler breast fillets salted in 6% solution of table salt were used as the control. Proximate composition and salt content, pH value and a value, were determined as the meat quality parameters and parameters which can affect environmental conditions for bacterial growth, as well. Compared to initial contamination, spp. count in marinated and salted fillets did not change significantly (p<0.001) until the 3 and 6 day of storage, respectively, but it increased significantly on the 9 day of storage. Marination of broiler breast fillets in different solutions of table salt, sodium tripolyphosphate and/or sodium citrate had a significant influence(p<0.05; p<0.01) on pH and a value, moisture, ash and salt content in marinated broiler meat, but there was no significant influence (p>0.05) on protein and fat content in broiler meat. According to the results obtained it can be concluded that marination of broiler breast fillets in solutions containing table salt, sodium trpolyphosphate and/or citrate, in some way, can prolongate the lag phase of spp. growth, where sodium citrate is more effective than sodium tripolyphosphate.