Abstract:This paper investigated the preservation effect of edible chitosan coating on braised duck and analyzed the stability and thermal stability of coating liquid through particle size measurement， Fourier transform infrared spectroscopy， and differential scanning calorimetry. Besides， the texture characteristics （hardness，elasticity， and chewiness）， color， total viable count， and sensory characteristics of the coated braised duck were studied. The results indicated that compared to the uncoated control group， the coated braised duck exhibited significant improvements in texture， taste， and chewiness throughout the storage period on days 0， 3，6， 9， 12， and 15. In addition， the coating technology significantly improved the color and sensory characteristics of the braised duck and effectively controlled the growth of the total viable count. In conclusion， edible chitosan coating technology could not only significantly improve the quality of the braised duck during storage but also extend their shelf life by six days， thus significantly enhancing its performance in food preservation.