The effect of the addition of different concentrations of chitosan (0–2.0% w/w) on the gelling properties of surimi gels made from African catfish (Clarias gariepinus) was tested. Lipid oxidation, total volatile basic nitrogen (TVB-N), and aerobic plate count (APC) changes during 20 days of storage at 4oC also were evaluated. Surimi gels with 1.5% (w/w) chitosan added exhibited the highest improvement in gel strength (58.92%), whiteness (13.18%), and water holding capacity (36.8%). Incorporation of 2.0% (w/w) chitosan in gels resulted in the lowest TVB-N value (36.63 mg N/100 g) at the end of the 20 days storage period. Both the peroxide values and the 2-thiobarbituric acid values increased more slowly in the chitosan-treated gels than in the control gel during the storage period. Chitosan at concentrations of 1.75% and 2.0% (w/w) conferred the best antioxidant effect on catfish surimi gels and resulted in a significant reduction in APC. Based on the microbiological acceptability limit (106 cfu/g), the shelf life
of surimi gels with 1.75% and 2.0% (w/w) chitosan was extended to 12 days in refrigerated storage at 4oC, whereas the other samples lasted only 8 days. Hence, the addition of 1.5–2.0% (w/w) chitosan is a promising approach for the preparation of catfish surimi gels, as it improves texture, prevents lipid oxidation, and inhibits microbial growth.