Abstract: The paper studies the high voltage electrostatic field combined with modified atmosphere packaging technology effect on tilapia fillets stored at temperature of controlled freezing-point, analyzes and compares the influence of 3.8 kV, 1.8 kV and 0 V high-voltage electrostatic on tilapia meat quality indexes. Changes in sensory, chromatic aberration, total bacterial counts, pH, TVB-N, TBA and drip loss of tilapia fillets were monitored during storage. Results show that high voltage electrostatic field can improve the quality of fish significantly, storing up to 30 d. The sample was good without peculiar smell. High voltage electrostatic field can inhibit the drip loss significantly and inhibit the growth of microbes and volatile base nitrogen effectively, inhibiting fat oxidation in the fish. In general, the effect of 3.8 kV high-voltage electrostatic, which can prolong the shelf life of tilapia fillets to 30 d, was better than that of 1.8 kV on tilapia fillets.