In This study, effects of chitosan and alginate enriched with gallic acid on quality of common carp (Cyprinus carpio) were investigated during refrigerated storage at 12 days.Treatments included 1) control, 2) chitosan, 3)alginate, 4) alginate-chitosan, 5)alginate-gallic acid, 6)chitosan-gallic acid, 7)alginate-chitosan-gallic acid. Comparative aerobic mesophilic bacterial counts and psychrophilic bacterial counts of control and treated samples indicated that the highest amount of aerobic mesophilic bacterial and psychrophilic bacterial counts is related to control sample (8.47 and 8.91 Log₁₀CFU /g, respectively) and the lowest amount of them is related with samples coated with chitosan-alginate enriched with gallic acid (7.21 and 7.22 Log₁₀CFU /g, respectively). TBA, FFA, TVB-N, and pH contents of fillets coated with alginate-chitosan enriched with gallic acid were 0.21 mg MDA/kg fish tissue, 3.91 % Oleic acid, 25.24 mg N/100g, and 7.28, respectively, which had the lowest amount in the mentioned indexes compared with other treatments (P<0.05). The results showed that bacteria analysis, TVBN content, and pH content were significantly (P<0/05) lowest contents in the samples treated with alginate compared to control group in the end of storage. Results of sensory evaluation indicated that treated fillets had higher score in compared to control samples. Alginate-chitosan coating enriched with gallic acid indicated the gighest antimicrobial and antioxidant activities compared to other coatings. Therefore, to extend the shelf life and delay the deterioration of fresh common carp fillets during refrigerated storage, alginate-chitosan coating in combination of gallic acid is more effective for 3 days.