We　studied　the　changes　of　relaxation　characteristics　of　kelp　fresh　noodles　during　storage　process　by　using　the　low-field　nuclear　magnetic　resonance　(NMR).　The　changes　of　water　migration,　texture　properties　and　their　correlation　are　analyzed　in　this　study.　Kelp　fresh　noodles　are　vacuum　packaged　and　stored　at　room　temperature,　4　and　-18.　By　using　the　relaxation　time　T2,　proton　density　M2　and　texture　properties　as　the　main　index,　the　quality　change　of　kelp　fresh　noodles　was　monitored.　The　results　were　as　follows:　the　critical　periods　for　the　changes　of　water　migration　and　texture　properties　at　room　temperature,　4　and　-18　were,　in　order,　28-35　days,　35-42　days　and　49-56　days.　The　relaxation　characteristics　of　kelp　fresh　noodles　correlated　significantly　with　the　texture　properties.　The　results　provide　the　theoretical　basis　for　guiding　the　kelp　fresh　noodle　storage.　©,　2015,　Chinese　Institute　of　Food　Science　and　Technology.　All　right　reserved.