Abstract:The effect of space electric field combined with tea polyphenols on the quality of shrimp（Pneumatophorus hardwickii）during ice-temperature storage was studied.Four groups were designed，including CK（no treatment），T1（3 000 V/50 Hz space electric field），T2（1% tea polyphenol preservative），and T3（space electric field combined with tea polyphenols）. The total bacterial count，thiobarbituric acid（TBA）value，total volatile basic nitrogen（TVB-N）content，salt soluble protein content，and Ca2+-ATPase activity during the storage were determined. The weighting based on the coefficient of variation was employed to comprehensively evaluate the meat quality of shrimp in different treatments.The results showed that the total bacterial count，TBA value，and TVB-N content in the four groups increased gradually，while the content of salt soluble protein and the activity of Ca2+-ATPase decreased gradually with the prolongation of ice-temperature storage time. During the storage period，the quality indicators of T1，T2，and T3 were different from those of CK. The indicators showed little differences between T1 and T2 groups. T3 group had lower total bacterial count，TBA value，and TVB-N content and higher salt soluble protein content and Ca2+-ATPase activity than CK，T1，and T2 groups during storage for 4-8 d（P＜0.05）. The comprehensive meat quality scores of CK，T1，T2，and T3 groups were-2.41，0.10，0.25，and 2.07，respectively，indicating that 3 000 V/50 Hz space electric field treatment combined with 1% tea polyphenols could effectively delay the decline of shrimp meat quality during ice-temperature storage.