Abstract: The surface on fresh meat of common carp (Cyprinus carpio) was coated with different concentrations (0, 0.3%, 0.6%, 0.9%) of hyaluronic acid (HA) and stored at -3℃ to study the effects of HA on the freshness properties and biochemical indexes of carp meat during superchilling storage. The results showed that HA combined with superchilling storage could delay the increase of total volatile base-nitrogen (TVB-N), thiobarbituric acid reactive substances (TBARS), pH and conductivity and inhibit the decrease of water holding capacity of carp meat to maintain texture and color. The carp meat treated by 0.9% HA maintained its fresh quality with little change in water holding capacity and shear stress (p<0.05), TVB-N (10.98 mg/100 g), TBARS (0.13 mg/kg), conductivity (900 μS/cm) and less whiteness after 24 d superchilling storage. The principal component analysis (PCA) showed that the HA treatment had a significant effect on the water holding capacity, shear force and conductivity of carp meat during storage. HA coating inhibited the increasing of TVB-N and TBARS in carp meat obviously, and 0.9% HA coating had better preservation effects on carp meat during superchilling storage.