Effects of different frozen temperatures on the quality of freshwater prawn (Macrobrachium rosenbergii) were investigated in this study. The thawing loss, cooking loss, TVB-N, K value, hardness, the shear force and color properties were evaluated. The results showed that after freezing by liquid nitrogen, the water holding capacity and texture properties of freshwater prawn were deteriorated with the extension of storage time. After 20 weeks, the hardness of prawn decreased by 55.79% and 59.45%. The TVB-N value and K value increased with storage time, however, the TVB-N value and K value of prawn frozen at -50 ℃ increased more slowly compared with frozen at -18 ℃. These finding indicated that the lower frozen temperature could maintain the better quality of prawn during storage.