Abstract: The acidic electrolyzed water (AEW) coating-ice was investigated for its antibacterial application against bacteria and Escherichia coli in frozen tuna (Skipjack tuna) . Further, the sterilization effect of AEW and some food condiments on tuna sashimi was also evaluated. These results indicated that:a.The AEW coatingice (pH4.5) treatment significantly reduced the total numbers of bacteria and Escherichia coli in tuna sashimi stored in freezers (-18℃) . b.The vinegar, mustard and AEW all showed significantly sterilization effect on tuna sashimi (p<0.05) , while the boiled soy sauce without sterilization activity. c.The optimization composition of the condiments for the tuna sashimi was made up of 8.0mL of vinegar, 0.1g of mustard, 1.0mL of AEW and a small amount of rice-adding wine. This study could lay the theory foundation for a new ice coating technology suitable for the frozen tuna, and further provide a scientific guidance for the product of ready-to-eat tuna sashimi.