Abstract:In order to study the preservation effect of bamboo leaf antioxidant-chitosan composite preservative on black carp fillets，bamboo leaf antioxidants and chitosan were mixed into several groups of compound preservatives with different proportions.The best group of composite preservatives to inhibit the formation of volatile base nitrogen in black carp fillets were selected by using volatile base nitrogen （TVB-N value）as evaluating indicator.After being treated with the best composite preservative group，the fillets were stored at 4℃.The quality changes and shelf life of the fillets during cold storage were studied by sensory evaluation，thiobarbituric acid（TBA），volatile base nitrogen（TVB-N），freshness index（K）and colony count.The results showed that the optimum ratio of compound preservative was 3 g/L bamboo leaf antioxidants and 15 g/L chitosan.The colony count，TVB-N，TBA and K values of black carp treated with the optimum composite preservative were significantly lower than those of the control group without preservative at 4℃，while the sensory score was higherthanthatofthecontrolgroup，andtheshelflifecouldbeextendedfrom6daysto8daysto12daysto14days.