Lipid and protein oxidation can lead to the quality decline,off flavours,texture deterioration,loss of nutritional value and functional properties decrease in meat and meat products,which is an important reason for its quality deterioration.Recently,the use of synthetic antioxidants is under increasing scrutiny due to the health risks associated with such compounds.So,search for natural antioxidants as alternatives to synthetic ones is of great concern among researchers.Protein hydrolysates,a potent alternative,have been shown to inhibit lipid oxidation in pork meat system.However,few studies have attempted to link the hydrolysates of by-product of aquatic products and their antioxidant effects to the inhibition of oxidation of lipid and protein in cooked pork products.The objective of this study was to evaluate the inhibitory effect of the 6h hydrolysates and FractionⅡ(1-4 ku) of Scomberomorus niphonius skin on lipid and protein oxidation and colour deterioration in cooked pork patties during chilled storage.Six cooked pork patties samples including control,2.0% 6 h hydrolysates,1.0% FractionⅡ,1.5% FractionⅡ,2.0% FractionⅡ and 0.02% BHA(positive control) were stored at 4℃ for 8 d.During the chilled storage period,thiobarbituric acid-reactive substances(TBARS),peroxide value(PV),carbonyl content,sulfhydryl content,pH value were measured and sensory evaluation was performed.The results showed that the S.niphonius 6 h hydrolysates and FractionⅡ could lower TBARS and PV value and decrease the carbonyls formation and reduce the sulfhydryl loss of cooked patties compared with control,of which the FractionⅡwas more effective than 6 h hydrolysates during storage time.Furthermore,the study demonstrated that enzyme-hydrolyzed S.niphonius skin protein and FractionⅡ could retard the peroxidation of lipids and protein oxidation,and maintain the mince bright red color,and inhibit sour and rancid flavor,improving overall sensory evaluation value.During the whole storage time,molecular weight in 1-4 ku can be more effective in the inhibition of cooked meat fat and protein oxidation that occurred and had a better capability of maintaining the quality and extending shelf life.The TBARS value,PV value,carbonyl content,total sulphur content and pH value were 1.39 mg/kg,1.57 meq/kg,8.27 nmol/kg,49.6 nmol/kg protein and 6.35 in 2.0% treatment groups at refrigerating for 8 days;the effect is better than any other groups in keeping the quality of the cooked meat,and the same results were got by sensory evaluation.So,antioxidative capability present in Alcalase-hydrolysed S.niphonius skin protein can be attributed,at least in part,to its radical scavenging capability.Short peptides in the 1-4 ku range of S.niphonius skin hydrolysates possessed the strongest hydroxyl radical quenching effect and therefore,seemed to play a major role in keeping the balance of oxidative and antioxidative in meat systems.Further research is needed to purify the specific peptides responsible for the antioxidant activity of the hydrolysates,and to explore their amino acid sequences which will allow a better understanding of the peptide structure and mechanism relationship in muscle foods.