Abstract:Objective: to study the fresh-keeping effect of edible chitosan coating on braised duck. Methods: the edible chitosan coating solution was prepared, and the texture and application effect of the product were analyzed. The edible film structure was analyzed by particle size analysis, Fourier spectroscopy and differential thermal scanning, the application characteristics of edible film were studied by analyzing the texture characteristics (hardness, elasticity and chewiness) , color, colony number and sensory characteristics of coated products. Results: the results showed that the edible chitosan coating liquid system was stable in structure and thermal stability. It was suitable for coating fresh. Compared with the control group, the texture, taste and chewiness of the cured ducks were significantly improved after 0,3,6,9,12,15 days of storage. It can not only improve the color, texture and sensory characteristics, but also effectively inhibit the growth of bacteria during storage. Conclusion: edible coating technology can improve the fresh-keeping performance, extend the shelf-life for 4 days and improve the quality of braised duck during storage. This study provides an experimental basis for the application of edible chitosan coating technology in food industry. By using this technology, the quality and fresh-keeping property of food can be improved, which provides a new research idea for food processing and storage.