Abstract: The shrimp were coating by different concentration of chitosan with additive. Compared to the un-coated shrimp, the feasibility and effects of chitosan on the shelf life extension of shrimp were examined. The total count of bacteria colonies, the valve of TVB-N and sensory changes were regularly evaluated as guideline. We confirmed the best concentration of chitosan by the effects. Result showed that shrimps coated with chitosan could maintain better sensory characterisitics than those uncoated. The valve of TVB-N is lower in these samples coated with chitosan. The self life could extend two or three days. The best concentration of chitosan is 1.5%.

Key words: shrimp, coating and preserving, chitosan, nisin