This study was evaluated the influence of different packaging: aerobic, vacuum and sil vacuum on shelf life grass carp (Ctenopharyngodon idella) in refrigerated temperature (4°C) by determine microbiological and chemical characteristics. Results showed that in all treatment PV values did not increase of acceptability limit (10 meq/kg) during the storage and in aerobic packaging values of TVN (30.31±0.79 mg/100 g) that were above of acceptable limits. In sil vacuum and vacuum packaging, values of TBA were at acceptable limits during 15th and 9th days for aerobic packaging. In aerobic packaging, the value of TVC 7.80± 0.34 log cfu/ g in 12thand in all packaging in 15th were not at acceptable limits (9.06± 0.34 log cfu/ g in aerobic, 7.52± 0.26 log cfu/ g in vacuum and 7.04± 0.12 log cfu/ g in sil vacuum). Results indicated that the best shelf-life of grass carp fillets observed in sil vacuum and vacuum packaging in 12thduring, but sil vacuum than the better (p<0.05)
