Abstract: The effects of different storage temperature(-5 ℃,-10 ℃,-15 ℃,-20 ℃,-25 ℃) and different package methods(uncover package,vacuum package,package full of nitrogen) on squilla were evaluated by sensory method and biochemical properties including total volatile basic nitrogen(TVB-N)and K value.The result showed that the pertinence of K value and the TVB-N is obvious.When the K value below 20 % and the TVB-N below 30mg/100g,the squilla’s sensory index above the C level.Vacuum package and package full of nitrogen can inhibit the growth of bacteria and extend the shelf life.When the squilla stores at-20 ℃ and-25 ℃,the difference of sensory index and the chemistry index is no obvious.

Key words: squilla, refrigeration, K value, TVB-N