Abstract: In order to find out the effect of low-pressure electrostatic field synergistic micro-frozen on the quality of Zhoushan Penaeus japonicus during storage and preservation,the Penaeus japonicus stored at -4℃ was set as the control group. The Penaeus japonicus stored at -4℃ for micro-freezing(3000 V,52 Hz)were used as experimental groups for control experiments. The effects of low-voltage electrostatic field on the quality of Zhoushan shrimp during storage and preservation were studied by measuring the physical and chemical indexes such as freezing point,pH,juice loss rate,TVB-N,TVC,TBA and TPA in 0~28 days. The results showed that the pH of the Penaeus japonicus without control of the electric field control fluctuated obviously,the juice loss was serious,the TVB-N value reached 30.42 mg/100 g,and the TVC value increased by 7.06 lg(CFU/g).The TBA value was as high as 0.82 mg/kg,and there was obvious breakage and irregular diffusion between the muscle fibers. The Penaeus japonicus was in an inedible state. The experimental group of the electric field treated Penaeus japonicus had good quality,the pH fluctuation range was ≤ 0.04,and the juice loss rate was only 5.01%. The TVB-N and TVC values were much lower than the control group. The degree of fat oxidation was significantly lower than that of the control group(P<0.05),and the hardness and elasticity decreased slowly. After H&F staining,it was also found that the micro-muscle structrue was complete. Rarely,there was no obvious ice crystals,and the Penaeus japonicus was in an edible state. Results showed that the addition of low-voltage electrostatic field can effectively delay the quality change of bamboo shrimp during storage. This result has important guiding significance for changing of the preservation of traditional aquatic products.