In the present study, the effect of gelatin with the nanoliposome citrus (Citrus latifolia) essential oil on microbial, chemical and sensory characteristics of silver carp surimi for 15 days in 4°C was assessed. The investigated treatments included surimi containing citrus essential oil nanoliposome without gelatin (1), nanoliposome citrus essential oil and 3% gelatin (2), nanoliposome citrus essential oil and 4% gelatin (3) and nanoliposome citrus essential oil and 5% gelatin (4) was evaluated on days zero, 3, 6, 9, 12 and 15. The results showed that in the analysis of citrus essential oil, limonene was the dominant compound with 38.7%. The treatments of surimi containing nanoliposome citrus essential oil in combination with gelatin compared to treatment 1 caused a significant reduction of peroxide (PV), volatile nitrogenous bases (TVB-N), thiobarbituric acid (TBA) and free fatty acids (FFA) (P>0.05). The count of total aerobic bacteria in the gelatin-free treatment reached 7.04 Log CFU/100 g on the twelfth day, which exceeded the allowed limit, but in the gelatin-containing treatments, it reached 6.76 Log CFU/100 g on the twelfth day (6.46-6.76 CFU/100 g), which was within the permissible limit. Regarding the sensory parameters, the trend of decreasing quality with increasing storage time was visible in all 4 treatments, but the parameters of color, smell and taste of nanoliposome citrus essential oil with gelatin did not differ significantly from each other (P<0.05). The results showed that surimi treatment containing nanoliposome citrus essential oil with 5% gelatin increased the shelf life of surimi for six days compared to nanoliposome citrus essential oil treatment without gelatin.