Abstract: A chitosan-phytic acid composite film with fresh-keeping performance was prepared using chitosan as film-forming agent and phytic acid as antioxidant with glycerol addition. The single factor experiments were carried out with the tensile strength, breaking elongation, water vapor transmittance and light transmittance of the composite films as the investigation indicators, then response surface test design with three-factor and three-level taking tensile strength as response value was conducted to optimize the chitosan, phytic acid, glycerol additions through Design Expert software. Finally the effects of composite films on fresh-keeping flavors of perches were explored taking sensory qualities, color differences and electronic nose analysis as indicators. The results showed that the optimal process formula of the composite membrane was determined as follows: chitosan addition of 1.5 g/100 mL,phytic acid addition of 0.06 g/100 mL, glycerin addition of 0.225%. The tensile strength of prepared film could reach to 29.281 MPa. The composite films wrapping could maintain high sensory qualities of perch fillets, and effectively control the decrease of L*and a*values, and the increase of b*value. The odor detection results by electronic nose demonstrated that the response intensity of perch meat wrapped in PE plastic film was greater than that in composite film group with the time extension. The chitosan-phytic acid composite film prepared under the optimal formula presented a certain fresh-keeping effects on the quality of perch fillets.