Abstract:To solve the problem of protein oxidation and quality deterioration of freshwater fish during storage，this paper used 0.9% hyaluronic acid（HA）and 1%，2% and 3%β-conglycinin to prepare a composite coating film for silver carp fillet，preserved the fillet at -3 ℃for 28 d，and investigated the changes in water-holding capacity，whiteness（ΔE），pH，conductivity，total volatile basicnitrogen（TVB-N），thiobarbituric reactive substances（TBARS），and trichloroacetic acid（TCA）-soluble peptides of silver carp fillet，thereby exploring the oxidation rule of fish myofibrillar proteins during the storage.The principal component analysis（PCA）was combined to study the control effect of coating film and partial-freezing technology on the oxidation and quality of silver carp protein. The results showed that the composite coating film delayed the increase of TVB-N，TBARS，pH，conductivity，and TCA-soluble peptide content，and inhibited the decrease of water holding and ΔE of the fish. The sulfhydryl content in fish myofibrillar proteins and Ca2+-ATPase activity was increased by composite coating，whereas the carbonyl content and surface hydrophobicity were significantly reduced.The cumulative variance contribution rate of the two principal components extracted by PCA reached 86.782%，which well reflected the original information to understand the change trend of the quality of silver carp with different film treatments.According to the comprehensive assessment，the silver carp coated with 0.9% HA-2%β-conglycinin had the optimal preservation effect.