Focused on the color degradation issue of tilapia fillets at their storage and transportation, this research was conducted to look for a new method that could avoid the problem. Under the response surface design, different additives were added to CO-colored and uncolored tilapia fillets groups, and the color-protecting effects of histidine, sodium ascorbate, sodium erythorbate, potassium sorbate, and nicotinamide on glazed fillets were compared, with the met-Mb contents as indicators. The results showed that the optimized additive formulas were 0.32 ‰ potassium sorbate and 0.68 ‰ sodium erythorbate for both the uncolored and colored tilapia fillets groups, with the color-changing coefficient of the uncolored group being 13.79 and that of the CO-colored group 10.42. The research indicates that ice glazing method is effective in avoiding color fading and slowing down the browning rate of frozen tilapia fillets, and can be used in tilapia fillet storage and exporting thus to prolong the color retaining duration.