目的 对微酸性电解水在水产品保鲜加工中的应用研究进展进行总结，为后续研究提供理论参考。方法 在介绍微酸性电解水制备原理与作用机制的基础上，围绕该技术在水产品保鲜加工中的应用研究进展予以阐述，提出存在问题与解决办法。结果 水产品经微酸性电解水处理后，可明显抑制水产品中的微生物生长，延缓pH值升高，改善保水性能，保持产品色泽，提升质构特性。然而，随着消费者对水产品品质要求的不断提高，仅使用微酸性电解水处理并非理想的方式，可结合其他理化与生物保鲜技术，以提升微酸性电解水的综合作用效果。结论 微酸性电解水在水产品保鲜加工中占有一定优势，且能结合其他处理方式提升其在水产品杀菌保鲜与品质保持等方面的加工效率。

The work aims to summarize the research progress on application of slightly acidic electrolyzed water (SAEW) in preservation and processing of aquatic products to provide theoretical reference for subsequent research. On the basis of introducing the preparation principle and action mechanism of SAEW, the application and the research progress of this technology in preservation and processing of aquatic products were introduced. The existing problems and solutions were put forward. The results showed that SAEW treatment can inhibit the growth of microorganisms, delay the rise of pH value, improve water retention, maintain product color, and enhance texture characteristics. However, with the continuous improvement of consumers' requirements for the quality of aquatic products, the use of SAEW treatment in aquatic products was not the most ideal method. It could be combined with other physicochemical and bio-preservation technologies to improve its comprehensive effect. Therefore, SAEW shows certain advantages in preservation and processing of aquatic products, and can be combined with other treatment methods to enhance the processing efficiency of SAEW in sterilization and preservation.