Abstract: The effects of polysaccharides from Porphyra on quality changes of perch during chilled storage were studied, and it was to provide some ideas for biological preservation of perch. Perches were immersed in 0.8% (v/w) polysaccharide solution from Porphyra, removed, drained and stored at 4℃. Total bacterial count, p H value, TBA, TVB-N, K value and sensory attributes were periodically assessed. The resulted showed that the polysaccharides from Porphyra could significantly decrease total viable count, p H, TVB-N, TBA value, K value and defect scores compared with the control. Polysaccharides from Porphyra could extend the shelf life by 4 to5 days compared with the control group during chilled storage.