In this study， the effects on fish particles (20%， 40%， 60%， 80%， 100%) on the textural properties and sensory evaluation of Chinese grass carp fish slippery were investigated. The results showed that the fish slippery with 40% of fish particles had better textural characteristics and obvious fish particles taste， and had the highest preference score was 11.20， which was liked by the sensory evaluators. On this basis， the effect of chitosan additions (0.2%， 0.4%， and 0.6%) on fish slippery extrusion strength， viscosity and volatile salt-based nitrogen (TVB-N) during refrigeration were explored. The extrusion strength and viscosity of fish slippery with different percentages of chitosan oligosaccharides did not change significantly， and increased in the secondary day of refrigeration. With the increased of refrigeration time， the extrusion strength and viscosity of fish slippery gradually decreased， however， the fish slippery with chitosan oligosaccharides changes were not drastically. The TVB-N of fish slippery gradually increased during the refrigeration， and the shelf life could be extended to the 8th day when the proportion of chitosan oligosaccharides was more than 0.4%. It was concluded that the fish slippery with 40% fish particle and 0.4% chitosan oligosaccharides has both good texture characteristics and particle taste， and the quality is more stable during refrigeration.