Abstract: The optimal conditions for the phosphorylation of myofibrillar protein of mantis shrimp by polyphosphates were studied and its application in shrimp meat products was explored. The myofibrillar protein of mantis shrimp was phosphorylated with sodium tripolyphosphate(STP),sodium pyrophosphate(SPP)and sodium trimetaphosphate(STMP). On the basis of single-factor investigation,response surface methodology was employed to determine optimum conditions of phosphorylation of mantis shrimp myofibrillar protein. The results showed that the optimum conditions of STP were as follows:reaction pH8.0,STP addition 4% and reaction time 2.0 h. Under these conditions,the degree of phosphorylation was 102.87 mg/g. The optimal process of SPP were as follows:reaction pH7.5,SPP addition 2%,reaction time 2.0 h,and the degree of phosphorylation was 96.41 mg/g. The optimum conditions of STMP were as follows:reaction pH8.0,STMP addition 4%,reaction time 2.5 h,and the degree of phosphorylation was 76.53 mg/g. Based on this,the effects of four compound phosphates with different proportions on the quality of the new type shrimp pie were investigated. The results showed that the composite phosphates could significantly reduce the cooking loss and the loss of ascorbic acid content during processing(p<0.05),and improve texture properties of shrimp pies. When the proportion of STP:SPP:STMP was 2:1:2,the quality of mantis shrimp meat was significantly improved(p<0.05)and the feasibility of phosphorylation process was confirmed.