Abstract: In order to explore the effect of compound antifreeze preservation liquid (3.5% CS+1.5% Inulin+0.5% PPP+0.04% Nisin) on the quality of golden pomfret in repeated freeze-thaw cycles, this study constructed a repeated freeze-thaw model, and compared the changes in the quality of golden pomfret under two treatment conditions: Without the addition of antifreeze and preservative solution (CK) and with the addition of a compound antifreeze and preservative solution composed of 3.5% CS, 1.5% Inulin, 0.5% PPP and 0.04% Nisin (EG) through the determination of the freezing rate, colour difference, water-holding capacity, freshness, texture characteristics, flavour characteristics, and other quality indexes. The results showed that the rate of EG through the maximum ice crystal formation zone was 20.8% higher than that of CK, and the brightness (L^*), yellowness (b^*) and whiteness (W) of EG and CK increased after four freeze-thaw times, and the increase rate of EG was significantly lower than that of CK (P<0.05), and the redness (a^*) of the two groups continued to decrease, and the redness of CK was significantly lower than that of EG after four freeze-thaw times by 30.77% (P<0.05). With the increase of the number of freeze-thaw times, the texture characteristics of the two groups gradually deteriorated, and the deterioration degree of hardness, cohesion, adhesion and chewiness of EG was significantly lower than that of CK (P<0.05), and the comprehensive taste was better than CK. The pH of both groups tended to decrease and then increase. The TBARS and TVB-N values increased significantly (P<0.05), with the TBARS value of CK rising by 8.52% and that of EG increasing by 75.41%, and the TVB-N value of CK was 18.32% higher than that of EG. During the freeze-thaw process, the sulfide signal (W1W, W2W) detected by the electronic nose continued to increase, and the W1W response value of CK increased by 347.68% after four freeze-thaw times, and the increase of EG was significantly lower than that of CK (P<0.05), but only increased by 106.7%. The CK held the water retention decreased to 75.85% and EG decreased to 80.93%, and the low-field NMR properties of EG were better than those of CK, and the water retention performance exhibited by T2 relaxation time was more stable. Based on various quality indicators, the degree of quality deterioration of the EG samples was significantly lower than that of the CK samples, indicating that this compound antifreeze and preservative solution can improve the texture and color of the flesh of the frozen and thawed golden pomfret, enhance water retention, and effectively maintain its commercial value. The research provides a reference for the preservation and quality maintenance of aquatic products during the circulation process.