Abstract:Differential scanning calorimetry （DSC） parameters，including the annealing temperature，annealing time，and heating rate，were optimized with the glass transition temperature （Tg′） of Litopenaeus vannamei muscle as an indicator. The results showed that the optimal DSC program was annealing at -30 ℃ for 60 min and heating at a rate 20 ℃/min. The optimal DSC program was then employed to determine the effects of moisture content and water activity on the Tg′ of L. vannamei muscle. The results showed that when the moisture content of L. vannamei muscle was high，the decrease in Tg′ became lower with the increase in moisture content. When water activity was less than 0.682 (the moisture content below 20.07%），Tg′ sharply decreased with the increase in water activity. In addition，L. vannamei muscle was soaked with sodium pyrophosphate，sodium triphosphate，trehalose，algin oligosaccharide，and carrageenan oligosaccharide. As the concentration of additives and soaking time increased，Tg′ gradually raised. Sugar additives effectively inhibited the decrease of moisture content in shrimp muscle and increased the Tg′ of shrimp. The degree of increase from high to low was sodium tripolyphosphate，trehalose，carrageenan oligosaccharide，alginate oligosaccharide，and sodium pyrophosphate.