The work aims to obtain aquatic product preservative with high efficiency sustained release and synergistic effect. TP microcapsules, PA microcapsules and TP/PA composite microcapsules were prepared by spray drying method. The preservative indexes of above microcapsules on Sciaenops Ocellatus fillets at 4 ℃ were measured. The preservative could effectively inhibit the growth of total bacterial colony (TVC) in fish fillets, delay the increase of pH, TBA and TVB-N, effectively inhibit the decline of sensory score, hardness, elasticity, chewiness and resilience of Sciaenops Ocellatus fillets, and extend their shelf life. Compared with fish fillets without preservative treatment, Sciaenops Ocellatus fillets treated by microcapsules containing preservative had better preservative properties at the later storage stage, and extended the shelf life more than 3 days. The preservative in the microcapsule was slowly released and acted on the surface of the Sciaenops Ocellatus fillets during storage. The fresh keeping properties of TP/PA composite preservative and composite microcapsules were better than that of single preservative, indicating that the composite preservative had synergistic effect. The TP/PA composite microcapsules with synergistic effect and slow release performance can significantly extend the shelf life of Sciaenops Ocellatus fillets for more 3 d, and provide technical support for the in-depth research and wide application of microcapsule preservative technology.