This study was conducted to investigate the effects of chitosan treatment on the quality criteri as of shrimps for a long time "in chilled" storage. Fresh deepwater pink shrimps (Parapenaeus longirostris), caught from Marmara Sea were dipped in different solutions containing the combinations of sodium metabisulphite (2500 mg/L), 4-hexylresorcinol (50 mg/L), chitosan (5 g/L), citric acid (200 mg/L) and rosemary extract (50 mg/L) for ten minute, over-wrapped in styrofoam plates and stored at 4C for six days.