Abstract: In order to investigate the fresh- keeping effect of ozone ice and electrolyzed water ice on pomfret, the pomfret was stored at 1℃ after treated by the ozone ice ( 0.89 mg / kg) and electrolyzed water ice ( p H: 2.49 ± 0.01, ORP: ( 1115.0 ± 0.5) mv, ACC: ( 28 ± 1) mg / kg) .The test used normal ice as the control treatment.It was determined by sensory evaluation, aerobic plate count ( APC) , total volatile basis nitrogen ( TVB- N) , thiobarbituric acid ( TBA) , trimethylamine ( TMA) , p H value and K value. Test results showed that in the early period of storage, the effect of ozone ice and electrolyzed water ice on TMA- N value was not significant ( p > 0.05) , while in the later storage, the rate of change of TVB- N, p H, TMA- N of the group with normal ice and ozone ice was increased sharply, meanwhile, deteriorated the sensory quality, Integrated APC, K value, sensory evaluation, TVB- N, TMA- N, the shelf- life of the treatment with normal ice was 10 d, compared to the normal ice, ozone ice ( 0.89 mg / kg) could extend the shelf life of the pomfret to 1 ~ 2d, and electrolyzed water ice could prolong the shelf life to 19 d. Furthermore, electrolyzed water ice could significantly reduce the APC, delay TVB- N, K value of growth, but it had an adverse effect on the lipid oxidation. Electrolyzed water ice and ozone ice could effectively inhibit the growth of microorganisms, keeping pomfret quality significantly, and prolonging the shelf life of pomfret.The results provided a theoretical reference for the quality of preservating pomfret.