Abstract:In order to make clear the fresh-keeping effect of compound fresh-keeping agents on aquatic product，an L9（33）orthogonal test was conducted in this experiment to study the effect of the compound freshkeeping effects of the formula mixed with tea polyphenol，chitosan and ε-polylysine hydrochloride on the index of sensory qualities，aerobic bacterial count，volatile basic nitrogen，pH value，texture analysis and low field nuclear magnetic resonance of vacuum packed golden pompano cold-stored in 4℃，and thus determined 3 optimum formulas，with which comparison tests were made with the placebo-treated group.With the sensoryqualities，aerobic bacterial count，total volatile basic nitrogen（TVB-N），pH value，texture analysis and low field nuclear magnetic resonance as index，a 14 d applied experiment was conducted.The results showed that the best formula was 0.25 g/kg teapolyphenol，4 g/kg chitosan and 0.25 g/kg ε -polylysine hydrochloride.After the optimization treatment with compound fresh-keeping agents，it could effectively slow the sensory changes，inhibit microbial growth，slow the growth of TVB-N and pH value.TVB-N index indicated that in the compound fresh-keeping group the first-level freshness and the shelf life of the golden pompano were extended 4 d，and the hardness，elasticity，masticatory force were obviously better than the other group.From the index of low field nuclear magnetic resonance showed that relaxationtime of this group was also better than the other group.