Abstract: The influence of different content preservatives,such as anthocyanidin,ascorbic acid( VC) and chitosan,on the cold storage 4 ℃ of carp surimi was evaluated through measuring 2- thiobarbituric acid value( TBA),p H value and the colony count.On the basis of the single preservative experiment,the Box- Behnken central composite design and response surface methodology( RSM) analysis was made to investigate get a complex preservative combined with anthocyanidin,VCand chitosan.The optimal concentration of complex preservative was determined as anthocyanidin 0.24%,VC0.019% and chitosan 0.56%.The results showed that the model fit well with the reality,and after verification,the combined preservative under the optimal concentration that after the carp surimi stored at 4 ℃ for 9 days,could make the value of p H,TBA and the colony count only6.51,0.3107 mg / kg and 2.09 × 103 CFU / g,respectively.The carp surimi products was still accordance with the requirements of edible standard.