Abstract: This paper researched the effect of tea polyphenol(TP)on the oxidation of myofibrillar protein and freshness of weever during the cold storage. The weever was firstly steeped into 0.2% of tea polyphenol and then taken out and storaged at 4℃.The K value,TVB-N value,myofibril protein soluble salt,Ca²⁺-ATPase activity,surface hydrophobicity,total sulfhydryl and active sulphur were selected as evaluation indexes,and these indexes were measured at 0,2,4,6,8 and 10 d respectively. The result indicated that the tea polyphenol could effectively increase of K values,TVB-N value and surface hydrophobicity during the storage(p<0.05). The dissolubility of myofibril protein,Ca²⁺-ATPase activity,total sulfhydryl and active sulphur content were all significantly higher than that of control groups. At the end of storage,experimental group compared to control group was higher than 20.91%,57.14%,18.42% and 89.47% respectively(p<0.05). From the testing results,the tea polyphenol could effectively restrain the oxidation of myofibrillar protein and keep the freshness of weever during the cold storage.