Abstract:In order to study the influence of low-voltage electrostatic field on the quality of the red shrimp during micro-freezing storage，this study focused on the red shrimp caught from Zhoushan sea. Various indicators of shrimp meat within 0 to 25 d under -3 ℃micro-freezing conditions and electrostatic micro-freezing conditions，including water-holding capacity（WHC），total volatile basic nitrogen（TVB-N），salt soluble protein（SSP），sodium dodecyl sulfate polyacrylamide gel electrophoresis（SDS-PAGE），thiobarbituric acid（TBA），total sulfhydryl content and total viable count（TVC）were measured to compare and analyze the differences in quality of Zhoushan red shrimp with or without low-voltage electrostatic fields. The results indicated that during the 25 d storage period，the WHC of the red shrimp samples in -3 ℃micro-freezing group decreased significantly.The TVB-N value and the TBA values have been as high as 32.39 mg∕100 g and 1.03 mg∕kg respectively，and the TVC value has increased to 7.98 lg（CFU∕g）. Protein is in a fundamentally denatured state and the red shrimp was no longer edible. In contrast，the WHC of the red shrimp in -3 ℃low-voltage electrostatic field was as high as 82.82%，and TVB-N，TBA and TVC values were also much lower than the control products.The destruction of myofibrillar protein was minimal and the shrimp was still edible. To sum up，the combined application of low-voltage electrostatic field and micro-freezing technology can maintain the nutritional value of Zhoushan sea-caught red shrimp for a longer time，providing a new idea for the storage and preservation of other aquatic products.