In order to prolong the shelf life of chilled fresh tilapia fillet,the tilapia was pretreated with chemical additives to reduce the surface bacteria before slaughtering.Then tilapia fillet was treated with biochemical preservative and spices,and stored at 10℃ for 8d.During these periods,total plate count,TVB-N,pH,and sensory evaluation were determined.The results showed that if tilapia was soaked in 50 mg / L ClO2 solution for 10 min before slaughtered,97.21% of bacteria were removed and the total number of colonies was reduced from 8.6 × 104 cfu/g to 2.4 × 103 cfu/g.Three biochemical preservatives can prolong the shelf life of tilapia fillet.Tilapia fillet treaded with 0.01% natamycin had best result and the shelf life extended 2-3d compared with control group.Spice treatment alone cannot delay the fish spoilage significantly,but can obviously delay the fish color deterioration.Spiced tilapia fillets had best taste.