Abstract: In order to analyze the effects of tea polyphenol,chitosan and lysozyme for the preservation of Coregonus peled fillets,the orthogonal experiment L₉(3⁴)was made to optimize the complex preservatives formula(a mixture of tea polyphenols,chitosan and lysozyme)in the preservation of Coregonus peled. The K value and total viable count(TVC)were used to evaluate its quality changes. The results showed that the best concentration of tea polyphenol,chitosan and lysozyme were 0.1,4.0,0.5 g/kg.The K value,TBA value and TVC treated by the best complex preservatives were significantly lower than uncoated one(p<0.05). The first grade freshness of Coregonus peled treated by the complex preservatives could be extended to 4 days,so it could maintain the good freshness quality and prolong the storage period. The results would provide data support and reference basis for the high quality preservation of Coregonus peled.