Abstract: In order to improve the long-term preservative performance of food preservative coating,a system of tea polyphenols(TP)microcapsules coexisting with lysozyme(LZM)was constructed in polyvinyl alcohol(PVA)coating. The preservative indexes of Sciaenops ocellatus fillets at 4 ℃ were measured,and the preservative properties of the composite coatings were investigated. The results showed that,compared with the untreated fish fillets,the growth and reproduction of microorganisms were slow,the change of pH was small,the TBA and TVB-N values increased slowly,and the texture indexes such as elasticity,hardness,chewiness and resilience decreased slowly,which could maintain good freshness in the fish fillets after treated by the coatings. Compared with fish fillets treated by PVA coating,the preservative effect of the composite coatings containing preservative agents on fish fillets was better. Among them,the preservative properties of the composite coatings on the fish fillets became better after modified by LZM,and the preservative properties of the composite coatings containing TP microcapsules was better than that of containing TP. In the late storage period,due to the sustained-release of TP microcapsules and the synergistic enhancement of LZM,the preservation properties of the TP microcapsules/LZM-PVA composite coatings on the fish fillets were the optimal.