Chitosan and Chitin can inhibit the growth of bacteria. The effect of different concentrations of chitosan solutions on the shelf life of Harbin Red-sausage was studied in this paper. Dipping the Red-sausage with chitosan could extend the shelf life significantly. The optimal composition of coating solution was 3% chitosan solution, whose deacetylated rate was 94%, which was dissolved in 2% acetic acid solution. The CFUs of the sausages with the chitosan deacetylated rate 94% treatment were significantly lower than control at the whole storage (P ＜0.05).
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