The effect of 0. 5% polyphenols extracted from Porphyra on the quality of Chinese shrimp was evaluated during refrigerated storage. The treated and control Chinese shrimps were periodically tested for microbiological( total viable counts),physicochemical indexes( pH,total volatile base nitrogen( TVB-N),thiobartituric acid( TBA) values and K-value) and sensory characteristics. The results indicated the treatments inhibited bacterial growth,decreased pH value,TVB-N,TBA and K-value,increased sensory scores and extended the shelf life by 3-4 days compared with the control. Therefore,polyphenols from Porphyra can be used as potential food preservatives to extend the shelf-life of Chinese shrimp during refrigerated storage.