This　study　investigated　the　effects　of　a　novel　edible　coating　combining　fish　gelatin　with　curcumin/β-cyclodextrin　(CUR/βCD)　emulsion　on　the　quality　of　grass　carp　fillets　(GCFs)　during　storage　at　4　°C.　For　all　samples,　the　quality　parameters,　including　weight　loss,　pH,　total　volatile　basic　nitrogen　(TVB-N),　peroxide　value　(PV),　thiobarbituric　acid　(TBA)　value,　SDS-PAGE,　free　amino　acids　(FAA),　microbiological　(total　viable　counts　(TVC),　Pseudomonas　counts,　yeasts　and　molds,　and　H2S-producing　bacteria),　color　and　sensorial　characteristics,　were　tested　periodically.　The　coatings　containing　CUR/βCD　emulsions　exhibited　better　preservative　effects　than　gelatin/βCD　coating.　Therefore,　fish　gelatin　coating　enriched　with　CUR/βCD　emulsion　can　be　used　as　an　effective　way　to　maintain　the　quality　of　GCF　and　extend　its　shelf　life　during　storage　at　4　°C.　©　2018　Elsevier　Ltd