目的 研究香辣蟹在常温贮藏条件下的保鲜包装，探究真空软包装香辣蟹的品质变化规律及常温贮藏货架期。方法 测定真空软包装香辣蟹在23，33，43 ℃贮藏环境下的品质指标值，包括菌落总数、质构、pH值及挥发性盐基氮（TVB-N值），并综合感官评价确定真空软包装香辣蟹的货架期终点，利用Arrhenius法预测真空软包装香辣蟹货架期并建立货架期预测模型。结果 在23，33，43 ℃贮藏温度下，真空软包装香辣蟹的挥发性盐基氮含量分别在第21，18，15天达到感官可接受的极限值（分别为29.75，30.21，31.46 mg/(100 g)）。结论 基于TVB-N值变化建立的货架期预测模型可很好地预测真空软包装香辣蟹的货架寿命。

The work aims to study the fresh-keeping package of spicy crab stored at room temperature and explore the quality changes and shelf life of spicy crab with vacuum soft packages stored at normal temperature. The quality indices of spicy crab with vacuum soft package stored at 23 ℃, 33 ℃ and 43 ℃ were measured, including total bacterial account, texture, pH value and volatile basic nitrogen (TVB-N value). The end point of shelf life of spicy crab with vacuum soft packages was determined in combination with sensory evaluation, and the shelf life was predicted and the prediction model for shelf life of spicy crab with vacuum soft packages was established based on Arrhenius. The TVB-N levels reached the acceptable limits of 29.75 mg/(100 g), 30.21 mg/(100 g) and 31.46 mg/(100 g) respectively at the 21st, 18th and 15th day at 23 ℃, 33 ℃ and 43 ℃. The shelf life of spicy crab with vacuum soft packages can be well predicted according to the shelf life prediction model established based on the changes in TVB-N levels.