Tilapia fillet was pretreated by three vacuum cold-induction methods including cooling at 1 ℃/h (modeⅠ), cooling at 2 ℃/h (mode Ⅱ) and rapid cooling (mode Ⅲ) with all initial temperatures of 12 ℃. When Tilapia fillets were cooled down to ice temperature, the tilapia fillets were taken out and packed into bags and stored at the temperature. The effect of different vacuum cold-induction methods on freshness index K value, inosine monophosphate (IMP) and the main flavor free amino acid were investigated and compared. The results showed that the vacuum cold-induction consumed longer time with the lower cooling-rate, and more moisture was removed, K value was increased slightly after 12 h, but reached the lowest after 36 h and the tilapia fillets kept the best freshness. In terms of flavor free amino acid and total free amino acids (TFAA), vacuum cold-induction mode Ⅱ was better than mode Ⅰ and mode Ⅲ, and there was no significant difference between mode Ⅰ and mode Ⅲ.