Abstract: We used TPA model of texture analyzer to test the hardness, adhesiveness, springiness, chewiness, gumminess and cohesiveness of muscle of Litopenaeus vannamei during frozen storage. At －18 ℃ and －50 ℃, the hardness, chewiness, gumminess and cohesiveness of shrimp muscle slowly declined with storage time, but the springiness did not change significantly while adhesiveness increased. The results indicate that frozen storage of shrimp ensures its long shelf life but leads to a decline in textural characteristics in general. The lower the temperature for frozen storage is, the better it is for maintaining the textural characteristics of shrimp muscle.