Abstract: This paper introduced the browning mechanism of shrimp, zymologic preservation techniques, type of cold chain, testing indexes of shrimp qualities in cold chains and the theory of Time-Temperature Tolerance. According to cause shrimp browning factors, the classification of shrimp preservation techniques at home and abroad was also summarized. The type and working principle of time-temperature indicator (TTI) were described, that could be used for monitoring the temperature of shrimp and other aquatic products during the whole transportation process, reflecting the remaining shelflife and guiding food sales.