Abstract: In order to improve the qualities of frozen Larimichthys croceas fillets, the optimal antioxidant concentrations ranges of tea polyphenols, vitamin E and sodium isoascorbate were investigated by single factor experiments using hardness, water holding capacity, Ca²⁺-ATPase activity and TBARS value as the indicators. Furthermore, response surface method was employed for obtaining optimum formula of complex antioxidants using TBARS value as the response value in the selected concentrations ranges. Result showed that, the optimal compound antioxidants formula was determined as follows: tea polyphenols of 0.40%, vitamin E of 0.29%, sodium isoascorbate of 0.30%, and the TBARS value was 0.061 3 mg/kg under these conditions. SEM results found that these antioxidants treatment could significantly reduce the damage of muscle fiber structure caused by freezing storage and effectively inhibit the tissue damage caused by fat oxidation, indicating that the compound antioxidants could effectively improve the qualities of frozen Larimichthys croceas fillets.