Abstract: The ice - nucleation active membranin debris was prepared from the bacteria ice nucleation to be applied to partially frozen ( - 3℃) technique of shrimp for keeping fresh . It was found that the change of quality and flavor was obvious according to the assay of shrimp muscles during storage at different periods. The results showed that the change of the shrimp body was analyzed by sensory evaluation . quality analysis and flavor analysis . A considerable increase in prime quality was possible because of the application of ice - nucleation active proteins. The effect of keeping fresh was good and period of shrimp storage was longer, up to 20 days, while shrimp body did not reach the limitation of the corruption. Other characters were low in energy and easy in management and operation.

Key words: Ice - nucleation bacterium , Ice - nucleation active protein , Partially frozen preserve , Shrimp body , Quality