Abstract: Freshness changes and shelf-life of Litopenaeus vannamei were investigated by testing the indices of chemical (pH, TVB-N), microbiological (APC) and sensory evaluation during storage at 0 (in ice) and 4益. Results showed that the better-quality periods of L. vannamei were 96 and 48 h, and shelf lives were 216 and 96 h during storage at 0 and 4益, respectively. Averagely, total viable counts (APC) at the end of better-quality periods and shelf lived in the storage temperatures above were 5.05 (依0.03) and 6.05 (依0.04) CFU/g, total volatile base nitrogen (TVB-N) values 17.01(依0.06) and 30.33(依0.76) mg/100g, and pH values 7.30(依0.02) and 7.72(依0.09), respectively. There was no significant differences among the indices above at the end of better -quality periods and shelf lives in the two temperatures. This means that APC, TVB-N and pH have good identity to sensory evaluation in indicating L. vannamei shelf-life as freshness parameters.