In this paper， compared with samples treated with distilled water （CK）， the effects of 1% Ginkgo biloba leaves extract （GBLE） and 1% Bamboo vinegar （BV） on the water mobility and protein characteristic of pomfret （Pampus argenteus） were investigated during ice storage. Different parameters， such as sensory evaluation， microbial （TVC）， chemical （K value， TVB-N， TBA， pH value， water holding capacity and water activity）， protein （actomyosin， total thiol content and Ca2+-ATPase content） were investigated respectively. The water mobility was evaluated by Low-field nuclear magnetic resonance （LF-NMR） and Magnetic Resonance Imaging （MRI）. The results showed that sensory score of CK group was lower than 4 after day 9， while samples of GBLE group and BV group had better sensory quality at 12 d and 15 d. From the results of water holding capacity（WHC）， water activity and LF-NMR， GBLE and BV can improve the water retention properties of pomfret greatly. The results of protein indexes （actomyosin content， thiol content and Ca2+-ATPase activity） showed that samples with GBLE and BV can inhibit the degeneration of protein， protect samples from spoilage effectively. The shelf life of CK group was 9~12 d， while that of GBLE and BV groups could be extended to 12-15 d and 15~18 d respectively.