Gallic acid was used in gelatin coating to maintain the quality of Tra fish paste in cold storage for 10 days. Fish paste was coated with a solution of 2% gelatin incorporated with gallic acid at the concentration of 2% and then stored in refrigerator (4 ± 1ºC). Coating’s preservative effect was assessed periodically (every 2 days) by microbial analyses (aerobic plate count), peroxide value (PV) analysis, texture analysis and sensory evaluation. PV of fish paste with gelatin coating containing 1%, 2% and 3% gallic acid  (w/v) was significantly lower ( P < 0.05) than gelatin coated paste and control.  When gelatin coating with 2% of gallic acid applied to the preservation of Tra Catfish paste, an increase in PV (from 0.15 to 2.32 meq kg^-1) was significantly lower ( P < 0.05) than control (from 0.25 to 4.07 meq kg^-1) during 10 days of storage period. The obtained results indicate that gelatin in the form of coating enriched with gallic acid is suitable for the preservation of Tra Catfish fillet by prevent the lipid oxidation and to efficiently maintain the quality attributes to an acceptable level during storage.