研究了壳聚糖以及壳聚糖与丁香精油复合涂膜对调理猪排在(4±1) ℃冷藏过程中菌落总数、脂肪氧化、蛋白氧化及色差的影响，并采用拉曼光谱研究了调理猪排冷藏过程中蛋白结构的变化。结果表明，壳聚糖与丁香精油复合涂膜显著提高了壳聚糖涂膜的抗菌和抗氧化作用，可延长贮藏期6 d以上；明显提高了调理猪排冷藏期间的品质和货架期；拉曼光谱测定结果表明，随着氧化的进行，酰胺Ⅰ带沿长波方向移动，蛋白中的 α-螺旋向 β-折叠转化，导致蛋白结构和理化指标发生改变。壳聚糖与丁香精油复合涂膜具备作为可食性涂膜保鲜剂的潜力，用于延长调理猪排冷藏期间的货架期，抑制调理猪排脂质和蛋白氧化。

In order to find a way to prolong the shelf life of read-to-cook (RTC) pork chops during refrigerated storage, the fresh-keeping effect of chitosan (Ch) and clove essential oil (Clo) coating was studied. Microbiological parameters, lipid oxidation, and the change of color value were measured on all samples to evaluate the quality of RTC pork chops during the storage period. Meanwhile, the changes of protein structure in RTC pork chop were measured by Raman spectroscopy. The results showed that the composite coating of ch-clo significantly improved the antibacterial and antioxidative effect of Ch-coating, and could prolong the storage period of more than 6 days. The quality and shelf life of pork chops was obviously improved. In addition, protein structure by Raman spectroscopy showed that, along with protein oxidation process, the pork protein of α-helix changed to β-sheet, causing its structural and biochemical changes. The composite coating of chitosan and clove oil has the potential as an edible coating preservative to prolong the shelf life during refrigerated period and inhibit the lipid and protein oxidation.