Abstract:Coating liquids that display antibacterial activities were prepared by combining gelatin and chitosan（as base materials）with the addition of nisin and buckwheat trypsin inhibitor（BTI）.These were then used for the preservation of Lateolabrax japonicus surimi at 4 ℃.Total viable count（TVC），total volatile basic nitrogen（TVB-N），value of thiobarbituric acid reactive substances（TBARS），pH，and cooking loss of surimi were determined every other day.The results showed that the application of the coating liquid containing BTI and nisin could significantly inhibit microbial growth in surimi，slow down the rising TVB-N and TBARS content and pH，and reduce cooking loss during storage.As a protease inhibitor，BTI could enhance the stability of nisin and increase its resistance to protease-conducive to the preservation and prolongation of shelf life of surimi.This study provided a theoretical basis for the application of BTI in a high-activity endogenous protease food system.