Abstract: In order to study the effects of partial freezing and vacuum packaging on the quality of whole shell mussel with original juice during storage,the mussels were packaged in vacuum and ordinary packaging,and then stored at 4 and -3℃ respectively. Quality indexes including the sensory evaluation,drip loss,pH,electric conductivity,total bacterial counts,total volatile basic nitrogen(TVB-N),2-thiobarbituric acid(TBA)were measured. Results showed that the sensory score decreased with the time prolongation during storage. The pH value decreased first and then increased. The drip loss,TVB-N,TBA,electric conductivity and total bacterial counts all increased with the prolongation of storage time. In terms of preservation effect,-3℃ partical freezing was significantly better than 4℃ refrigeration(P<0.05). Vacuum packaging was better than ordinary packaging(P<0.05)significantly. And -3℃ partical freezing combined with vacuum packaging was the best,which could significantly delay the decline of the sensory properties of the whole shell mussel with original juice(P<0.05),and inhibit the increasing of drip loss,electric conductivity,TVB-N value and TBA value(P<0.05). The time at which the lowest pH appeared was delayed(P<0.05),and the increasing in the total bacterial counts was inhibited(P<0.05). Through comparative analysis,the shelf life of 4℃ ordinary packaging,4℃ vacuum packaging,-3℃ ordinary packaging and -3℃ vacuum packaging was 6,15,15 and 60 days,respectively. Thus,the application of partical freezing combined with vacuum packaging could maintain the sensory properties and quality stability of the whole shell mussel with original juice,and effectively extend the shelf life.