Pre-cooling treatment was introduced before the storage of fish fillets at ice temperature, and the effects of different temperature pretreatment conditions on the quality of tilapia fillets during ice storage were investigated. The tilapia fillets were pre-cooled by setting different pretreatment temperatures (-18, -30, -60 ℃), and the center temperature of the fillets was lowered to -1 ℃, and then stored in -2 ℃. The pH, color, texture, volatile base nitrogen (TVB-N), total number of colonies, thiobarbituric acid value (TBA), and calcium ionize activity (Ca²⁺-ATPase) were used as indicators to investigate the time interval. The next series of tracking tests and analysis. Result: The different pre-cooling temperatures had a significant effect on the TVB-N value, total number of colonies, TBA and Ca²⁺-ATPase of the fillets. The TVB-N value and the total number of colonies of the pre-cooled fish fillets decreased. \\ The lower the cold temperature was, and the slower the growth rates of fish fillets and the process of fish spoilage were. At the same time, the degree of fat oxidation and protein denaturation of fish fillets was relatively small, and the pre-cooling treatment at -30, -60 ℃ could better maintain the fish meat quality. During the storage period, the pH value of the fillets of each treatment group showed a trend of decreasing first and then increasing, but the pre-cooling treatment significantly inhibited the pH rise of the fillets. The hardness, chewiness and adhesiveness of the fillets of the pre-cooling treatment group and the control group decreased with the storage time. The shelf life of the fillets under pre-cooling treatment at -30, -60 ℃was 17 d, which was 6 d longer than the control group. In summary, the pre-cooling treatment can further inhibit the microbial growth and spoilage of fish fillets, and improve the quality of tilapia fillets.