Abstract:Abstract：The essential oil of cinnamon and essential oil of ginger was used as preservative，chitosan and konjac glucomannan（KGM）were used as coating materials，the pH and total volatile basic nitrogenin（TVB-N）of chilled chicken，the loss rate of juice and the total number of bacteria were used as indexes.As a natural preservative，ginger essential oil was added to the edible film solution to keep chilled chicken fresh，so as to reduce excessive water loss and prolong the shelf life during the preservation and transportation of chilled chicken.The purpose of reducing the use of chemical synthetic preservatives and waste of resources is to provide reference for cold chain transportation and prolongation of shelf life of cold fresh meat in supermarkets.The results showed that the film preservative made of 0.9%cinnamon essential oil and 0.9%ginger essential oil combined with 1.0%chitosan solution and 0.9%konjac glucomannan solution had the best fresh-keeping effect on chilled chicken.It could effectively prolong the shelf life of chilled chicken from 3 days to 16 days.