Abstract: In order to investigate the effects of water extract from Perilla leaf on quality of fillets during chilling storage, crisp grass carp fillets were marinated in the water extract from Perilla leaf and analyzed the changes of texture, 2-thiobarbituric acid ( TBA) value, total volatile base nitrogen ( TVB-N) , total aerobic counts, sensory score and so on.The results indicated that the inhibitory effects of water extract from Perilla leaf on the TBA value, TVB-N value, the total aerobic count of crisp grass carp were significant during chilling storage ( p < 0.05) . Most importantly, the TBA value of raw fish was low at 12 d. The TVB-N value of cooked fish was lower than the secondary freshness of national standard during chilling storage.In addition, the count of initial total bacteria of raw fish reached to 6.17 log CFU/g at 12 d, which exceeding the end of the shelf life of aquatic products.During the chilling storage, the water extract from Perilla leaf delayed the decline of sensory quality of crisp grass carp fillets, the weight loss rate increased continuously and the texture analysis shows that the hardness and chewiness decreased.Conclusion: the water extract from Perilla leaf exhibits a protective effect against lipid oxidation and spoiled microbial growth in prepared crisp grass carp fillets during storage, and delay the spoilage of refrigerated fillets.