The invention relates to a fresh fillet compounding fresh-keeping agent. The fresh-keeping agent mainly comprises the following 
raw material components in parts by weight: 15-20 parts of 
amino sugar Maillard series reaction products, 0.1-1.0 part of spice 
essential oil, 0.5-1.5 parts of 
plant polyphenols, 0.05-0.8 part of pimaricin and 1-2 parts of 
sodium chloride. The compounding fresh-keeping agent synthesizes the characteristics of all the components and uses the synergetic effects of the components, so that the compounding fresh-keeping agent has favorable 
oxidation resistance and broad-spectrum 
bacterial inhibition, can notably restrain the growth of various microorganisms, can 
delay the corruption of fillets, has the effects of color protection, whitening and 
water retention on the fresh fillets, concurrently has certain 
efficacy of dispelling fishy smell, and can effectively improve the 
organoleptic quality of the fillets; and in addition, the compounding fresh-keeping agent also has a 
seasoning function, gives unique fragrant and pungent 
flavor to the fillets, is appropriate in the degree of saltness and conforms to the consumption taste of the public. The invention further provides a fillet 
cold storage fresh keeping method, so that the 
shelf life of the fillets can be significantly prolonged. The compounding fresh-keeping agent disclosed by the invention is low in cost, simple in production technology and convenient to use, and industrialized popularization is facilitated.