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 time required for EG to form the maximum ice crystal zone was about 20 minutes shorter than CK. After four freeze-thaw cycles, the brightness (L^*), yellowness (b^*), and whiteness (W) of both EG and CK increased, with the increase in EG being significantly lower than CK (P<0.05), and the redness (a^*) of both groups continuously decreased. 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 of the two groups also showed an increasing trend after multiple freeze-thaw cycles. After four freeze-thaw cycles, the TBARS and TVB-N values of CK were significantly higher than those of EG (P<0.05). During the freeze-thaw process, the electronic nose detected a continuously increasing sulfide signal (W1W, W2W). After four freeze-thaw cycles, the W1W response value of EG increased significantly less than that of CK (P<0.05), indicating that EG produced fewer sulfur-containing compounds after multiple freeze-thaw cycles. 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.