Abstract: The fresh-keeping effects of acidic electrolyzed water (AEW) on fillets of Trichiurus haumela under the cold storage were studied. After being gutted and washed, fillets were immersed in different chlorine concentrations AEW for 5 min. Then, they were packed in PE plastics and stored at 4+1 ℃. The sensory scores, total volatile basic nitrogen (TVB-N), 2-thiobarbituric acid (TBA), total bacterial count and pH values were evaluated for their quality. Results indicated that TVB-N, TBA, total bacterial count and pH value of fillets processed by AEW were lower than those of the controlled, while the sensory evaluation values were higher. The effect of AEW electrolyzed for 11 min (pH::2.62+0.01，ORP=1149.1+0.6 mV，ACC=41.5+0.7 mg/L) was best, which could prolong for another 2-3 days of the shelf-life compared to the controlled.

Key words: Trichiurus haumela, cold storage, acidic electrolyzed water (AEW), fresh-keeping