Abstract: The quality parameters of freshwater shrimp stored at 15 ℃ away from water were studied such as p H, total volatile basic nitrogen ( TVB-N) , lipid oxidation ( TBA) , total number of colonies, free amino acid values, texture and sensory score.The results showed that the quality of shrimp began to decline at about 4 h, with the TVB-N value of the shrimp head increased to16.21 mg/100 g, hardness value dropped to 41% and sensory score dropped to 7.1. After 6 h the shrimp quality began to deteriorate, TVB-N of shrimp head was 20.13 mg/100 g, the total number of colonies was increased, hardness and elasticity decreased and sensory score dropped to below 6.3 points, which indicated the shrimp was almost rotten. At the same time, the content of essential amino acids, flavor amino acids and effective amino acids in shrimp meat decreased significantly with prolonged storage time.From these comprehensive index, it can be conjectured that shrimp should be processed within 6 h after getting out of the water at the temperature of 15 ℃.