This study was conducted with the objective to evaluate the possibility of using additives in the chilled storage of black tiger prawn, determine their optimal concentrations and combine with vacuum aspiration packaging to save production costs, extend the storage time, get the best quality and safety products. The study assessed the possibility of using NaCl (0%, 5%, 10% and 15%) and lactic acid (0%, 0.4%, 0.8% and 1.2%) during storage time of black tiger prawn in the refrigerator at 3 – 5^oC, combining with packaging PA vacuum aspiration to quality and safety of the product. The results showed that the quality changing of black tiger prawn soaked in 5% NaCl (10 minutes soaking) after 8 days of storage got good sensory properties by QIM and cutting force (5310 g force), peroxide (1.13 mEq/kg), total volatile base nitrogen (38.3 mg/100g) and total bacteria count (2.47*10⁵ cfu/g). Meanwhile the high sensory quality by QIM, cutting force (6523 g force), peroxide (1.07 mEq/kg), total volatile base nitrogen (30.8 mg/100g) and total bacteria count (2.35*10⁴cfu/g) were indicated by soaking product in lactic acid (0.4%) for 4 minutes after 4 days stored