The synergistic effects of carvacrol， a quorum sensing inhibitor， combined with protamine on quality of turbot fillets during the cold storage were studied in this paper. The results showed that the treatment group could delay the deterioration of turbot fillets effectively， and total viable counts （TVCs）， TBA， K value and TVB-N were lower than those of control group， and the inhibitory effect of compound preservatives was the best. The treatment group could maintain hardness and texture characteristics of turbot fillets， which could reduce the formation of free water， enhance the binding force of fish to water， and control the water distribution of fish. Carvacrol treatment group could extend the shelf-life about 2-3 d compared with the control group， and compound treatment group of the carvacrol and protamine could prolong the shelf-life about 6-7 d. Thus， carvacrol and protamine had synergistic preservative effects， which could inhibit the spoilage of chilled turbot effectively during chilled storage， and keep the good quality of turbot fillets.