Abstract: Golden pompano was taken as raw material in the present study, and the parameters of sensory evaluation, p H, chromatic aberration, elasticity, hardness, total plate count, lipid oxidation and total volatile basic nitrogen were measured to evaluate the effect of different concentrations ( 1, 2, 5 g/L) of EGCG solution and vacuum packaged on the preservation of golden pompano fillets at 4 ℃.The result suggested that the freshness parameters of golden pompano decreased during the same storage.The p H of EGCG groups changed more slowly than that of control group, also the sensory value was superior to control group.The chromatic aberration of fillets increased during the storage, and the 5 g/L of EGCG group had minimum value.EGCG had great effective on the inhibit the growth of bacteria. TBA value of control group increased significantly than EGCG groups ( the values of 2, 5 g/L were much lower than control group on 14 d) , which suggested EGCG effectively inhibited lipid oxidation of fillets. In addition, EGCG inhibited the produce of total volatile basic nitrogen value. Thus, EGCG mitigated the decrease of quality of the fillets and prolonged the shelf life, and the preservation effect was proportional to the 1 ~ 5 g/L of EGCG.Therefore, the results demonstrated that EGCG had the potential ability to ameliorate the preservative of fillets in the future.