To study quality changes in antarctic krill( Euphausia superba) at different temperatures during storage.Water-holding capacity( WHC),pH,Total protein content,Total Viable Count( TVC),K value,Total-Volatile Basic Nitrogen( T-VBN) value and sensory evaluation at different storage temperatures(- 18,- 25,- 30 and-50℃) were studied to investigate the relation between quality and temperature.The results indicate that Water-holding capacity( WHC),total protein content and sensory evaluation are decreased with the increase of storage time and temperature.But TVC,K value and T-VBN were increased with the increase of storage time and temperature.The pH value was increasing then decreasing,but the qualities of Antarctic krill which were frozen at four temperatures did not change significantly.Therefore,pH is not suitable for the indicator.Storage at- 30 and- 50℃ can keep the qualities of shrimp better than- 18 and- 25℃ groups.The quality indexes of antarctic krill,which were frozen at- 30 and- 50℃,had not changed significantly.According to comprehensive cost,energy and other issues,the best temperature was- 30℃ for Antarctic krill.