Abstract:The preservation effect of chitosan/whey protein composite membrane with different dosages of potassium sorbate on chilled pork was studied.The total number of colonies，physicochemical and sensory evaluation were investigated.The results showed that the number of microorganisms on the surface of chilled pork，the degree of oxidative decomposition of protein and fat and the sensory score of the coated group were significantly better than those of the control group with the storage time.Compared with that treated with conventional solution，at 4 ℃，the shelf of pork added potassium sorbate in the amount of 3 % and 5 % was extended from 6 days to 12 days.Moreover，there was no significant difference in physical and chemical indexes and sensory indexes of chilled pork between 3 % and 5 % composite membrane treatments.Considering the effect of preservation and the principle of safety and economy，the best preservation effect of chilled pork was obtained by adding 3%potassium sorbate composite membrane solution.