The Freshness of Penaeus vannamei Boone during cold storage(5℃) was analyzed by near infrared spectroscopy analyzer(DA7200).The near infrared spectral curve variation of whole shrimp and minced shrimp during storage time was studied,the characteristic peaks and corresponding absorbance were selected.Combined with volatile nitrogen(TVB-N) content,the shrimp freshness was then determined.The impact of whole shrimp and minced shrimp on the results were discussed.The results showed that,with the increase of the storage time,the spectral curve showed certain regularity;the absorbance indicated the clear downward trend,more obvious changes of minced shrimp.The figures of the two dimensions were drawn with the ratio(A980 nm/A1450 nm)of peak parameter in 980nm and 1450 nm as the X axis,the ratio(A1200 nm/A1350 nm) of peak parameter in 1200 nm and 1350 nm as the Y axis,shrimp freshness could be correctly discriminated and the results were consistent with the discrimination of TVB-N.Besides,the minced shrimp discriminating diagrams could reflect freshness changes of the shrimp,from freshness to rotten,which indicated that the near-infrared spectroscopy for minced shrimp freshness determination was better than that for whole shrimp.