Abstract: Texture changes of whole and peeled shrimps (Penaeus vannamei) were determined during iced storage by the model of texture profile analysis (TPA) for 7 d. The parameters of TPA are hardness, springiness index, chewiness and cohesiveness. Besides, the sensory attributes were evaluated. The results show that the total sensory scores and all parameters of TPA of whole and peeled shrimps decrease with the extension of storage time, which indicates deteriorating edible quality. The results of TPA coincide with those of sensory evaluation. The total sensory scores, hardness, chewiness and springiness index of peeled shrimps decrease slower than those of whole shrimps. Therefore, peeled shrimps can keep better quality during iced storage.