This study aims to find the optimal treatment method and provide reference for the industrialized production of frozen tilapia fillets by measuring physical and chemical indicators of frozen tilapia fillets with different freezing methods. Fresh tilapia fillets were frozen by setting different freezing temperatures (-35 ° C, -38 ° C, -41 ° C) of the double-screw chiller. The frozen fillets were stored at -18 ° C refrigerator. The pH value, water activity (Aw), texture parameters, volatile base nitrogen (TVB-N) and other physical and chemical indicators of the fillets were measured and analyzed every 7 d. The results showed that the freezing temperature had a great effect on the color difference, driage and hardness of the fillets, and the lower the freezing temperature, the better the quality of the fillets. The freezing temperature had little effect on chewiness, elasticity and TVB-N while no significant effect on pH value. In conclusion, in the range of freezing temperature fluctuation of the existing processing technology，choosing lower freezing temperature and improving the freezing rate can delay the deterioration speed of frozen tilapia fillets. It is recommended that the freezing temperature be controlled at -40 ° C and the freezing time within 40 min during processing to keep the quality of the fillets as much as possible.