Effect of modified air packaging with 40% CO2 + 60% N2 or 100%CO2,vacuum packaging and air condition packaging on the total viable counts(TVC),total volatile base nitrogen(TVB-N),pH value,shear force,color and sensory evaluation of marinated shrimp was studied.As compared with vacuum packaging and air condition packaging,40% CO2/60% N2 or 100%CO2 modified atmosphere packaging displayed better effects on maintaining the shrimp quality with lower TVC and TVB-N value,higher sensory score.The shear force and color changes were smaller than that of vacuum packaging and air condition packaging samples.But with the storage time increase,the volume of CO2 decreased obviously in 100% CO2 packaging and shrimp showed undesirability appearance.Therefore,it's better to select 40% CO2+ 60% N2 packaging for marinated shrimp.