Mackerel (Pneumatophorus japonicus) is an attractive fish in Europe for the rich polyunsaturated fatty acids (PUFA), such as eicosatetraenoic acid (EPA) and docosahexaenoic acid (DHA), which demonstrate nutritional significance to the human diet (Domingo, 2016;Sumi et al., 2016). But like other aquatic products, mackerel is prone to spoilage due to biochemical reactions or storage conditions (Ezquerra-Brauer et al., 2016;Olatunde & Benjakul, 2018).Compare with flake ice, which could only cool the temperature of aquatic products to around 0°C, slurry ice is a novel chilling system that could preserve the marine species at −0.5 to −1.5°C (Chen et al., 2016). The major advantages of slurry ice include: (a) faster chilling rate; (b) minor physical damage. Due to these, the stronger attention on fresh-keeping function of slurry ice in aquatic products was attracted (Piñeiro et al., 2004). It has also been proven that slurry ice is an ideal pre-cooling medium that could be an alternative to traditional flake ice (Cakli et al., 2006).Electrolyzed water (EW) is developed as an environmentally friendly technology based on the electrolysis of diluted hydrochloric acid and/or sodium chloride solution, whose main product includes strongly acidic electrolyzed water (AEW) and slightly acidic electrolyzed water (SAEW). It has become popular chemical disinfectants because of the Generally Recognized as Safe (GRAS) status and