Abstract: The effect of Dunaliella salina polysaccharide on water distribution and quality changes of Chinese shrimp Fenneropenaeus chinensis during frozen storage were studied. Shrimps were immersed in preservative of 0.03% and 0.06%Dunaliella salina polysaccharide solution after cooked in boiling water for 5 min, removed, drained and stored at-18 ℃.Moisture contrent, the proportion of different status of water, color and texture were periodically assessed to investigate the effect of Dunaliella salina polysaccharide on water distribution and quality of Chinese shrimp Fenneropenaeus chinensis. The results showed that the moisture content of pre-cooked shrimps decreased with the storage time increasing, the hardness and chewiness increased quickly, L*, a*and b*decreased, the proportion of immobilized water P21 and free water P22 decreased, and the proprotiong of bound water P2 bincreased for all control samples.The loss of free water in shrimp muscle was retarded by 0.06%Dunaliella salina polysaccharide treatment, and the mosture content increased. It was also observed that 0.03% and 0.06%polysaccharide solution treatment all had color protection effect on pre-cooked shrimps, and decreased the hardness of samples, the effect of 0.06% Dunaliella salina polysaccharide solution treatment was better than that of 0.03% polysaccharide treatment.