In　this　study,　we　investigated　the　influence　of　alginate　oligosaccharides　(AOS)　coating　on　the　quality　of　white　shrimp　(P.　vannamei)　at　4　+/-　1　degrees　C.　We　measured　shrimp　quality　by　surveying　changes　in　certain　properties,　such　as　sensory　quality,　the　microbiota,　total　volatile　basic　nitrogen　(TVB-N),　pH,　and　sensory　characteristics.　Compared　to　control　group,　AOS　coating　effectively　stopped　the　growth　of　bacteria　and　decreased　the　formation　of　TVB-N　(from　40%　down　to　30%).　The　pH　of　samples　treated　with　AOS　was　visibly　lower　than　that　of　the　control　group.　The　sensory　quality　of　the　AOS　coated　shrimp　resembled　microbial　and　physicochemical　properties,　and　the　acceptability　was　improved.　Furthermore,　we　found　the　abundance　of　spoilage　microorganisms,　such　as　Shewanella　and　Pseudoalteromonas,　in　AOS　coated　groups　is　reduced　compared　to　control　groups.　All　these　results　suggest　that　our　AOS　coating　treatment　may　improve　storage　and　preservation　of　frozen　shrimp.