Abstract: Abstract: The aim of this work was to study the influence of modified atmosphere packaging (MAP) on the shelf-life of fresh pomfret (Pampus argenteus) during chilled storage and to find the proper atmosphere components of MAP for prolonging the shelf life of pomfret fillets. Fresh pomfret samples were obtained directly from the local fish market and transported to the laboratory with ice immediately. After being gutted, washed, filleted and trimmed in a water-ice mixture, samples were packaged under three different atmosphere components (MAP1, 20%/80% CO2/N2; MAP2, 50%/50% CO2/N2; MAP3, 80%/20% CO2/N2) and the control group was packaged with air (AIR), the initial gas/product ratio was 3:1 in all packages. Packaged pomfret fillets were stored at (4±1)℃ and monitored at intervals of 2 days. Samples were assessed by sensory, microbiological (total viable count , TVC) and physico-chemical (total volatile basis nitrogen (TVB-N), K-value, tri-methylamine nitrogen (TMA-N), pH value) evaluation. After 4 days of storage, the groups of MAP and AIR were different significantly (P<0.05) on the values of sensory evaluation, TVC, TVB-N and TMA-N. Fillets packaged with AIR were the first to present signs of degradation reaching rejection threshold values for all evaluated parameters. The shelf life of AIR was only 4-5 days according to sensory assessment, for which the corresponding microbiological assessment was also showed an increased curve. Meanwhile, the increase of pH, TVB-N, K-value and TMA-N values were significantly (P<0.05) delayed in MAP groups when compared to AIR group. In MAP fillets, TVC was lower than 107 CFU/g for a longer period. The results of quality index were showed that the protective effect of MAP, and the MAP3 group (CO2/N2, 80%/20%) could extend the shelf-life of pomfret fillet samples by 6-8 days as compared to the control group. However, the trend of pH value raised up after a decline was not found in MAP groups. The results indicated that examination of pH could not be a useful indicator of quality changes in pomfret fillets. The total number of colonies decreased slightly during the early period of storage, which showed that CO2 can inhibit the increase of TVC. All microbial, chemical and physical traits revealed the effect of different MAP studied when concentration of CO2 was less than 80%, especially those with a higher percentage of CO2, MAP application added. The shelf-life of pomfret samples can be extended from 4 days to 6-12 days and the fresh keeping effects of group with 80%CO2+20%N2 treatment is better.