Abstract: Changes in storage quality of Chilean jack mackerel (Trachurusmurphyi) with different cold seawater pretreatment at 4℃ temperature for 6d were studied.Two different treated time including 6h (A group) , 12h (B group) , and pH values, total volatile basic nitrogen (TVB-N) , trimethylamine (TMA-N) , 2-thiobarbituric acid reactive substances (TBA) and sensory assessment for whole jack mackerel were determined, and storage at 4℃ immediately as control group (C group) .Results indicated that pH, TVB-N, TMA-N and TBA values increased as refrigerated storage progressed and we found these values of fishes in A group were significant higher than B group and control group (p<0.05) .In addition, sensory scores showed significantly (p<0.05) lower in A group and B group than C group.On the basis of present results, it was highly recommended that longer treatment with cold seawater of fish could maintain better quality of Chilean jack mackerel during refrigerated storage.