Abstract:To further investigate the changes in muscle quality of red shrimp （Solenocera crassicornis） after sous vide （SV） treatment at 70 ℃ for 10 min during storage at different temperatures （-18 ℃，4 ℃，and 25 ℃）and predict its shelf life，SV-treated decapitated and shelled shrimp（shrimp group） and decapitated shrimp with shell （shell group） were studied. The color difference，pH value，moisture content，water-holding capacity，mass loss rate，texture properties，aerobic plate count，and total volatile basic nitrogen （TVB-N） content were measured. The shelf life was predicted using the Arrhenius equation based on aerobic plate count. The results showed that with the extension of storage time，the b* value，pH value，aerobic plate count，and TVB-N content increased，while the L* value，a* value，moisture content，and water-holding capacity decreased under different temperature conditions. At -18 ℃ and 4 ℃，the chewiness，springiness，and shear force of shrimp muscle first increased and then decreased，while these texture properties decreased at 25 ℃. For the shrimp group and the shell group，the actual shelf lives at -18 ℃，4 ℃，and 25 ℃ were 300 d，18 d，and 2 d，respectively. The predicted shelf lives were 323.19 d，18.91 d，and 1.86 d for the shrimp group，and 293.11 d，17.22 d，and 1.70 d for the shell group. The relative error of the model constructed in the experiment was approximately 10%，and the coefficient of determination R2 exceeded 0.90. Among these indicators，the shell group showed higher muscle moisture content and lower mass loss rate，while the shrimp group exhibited better performance in pH value，water-holding capacity，aerobic plate count，and TVB-N content，with relatively smaller changes in each indicator. In summary，the SV-treated shrimp group showed the best preservation effect at -18 ℃. The shelf life model based on aerobic plate count can provide a reference for predicting the shelf life of SV-treated Solenocera crassicornis.