This paper aimed at comparing several commercially available extractives from brown algae and compound phosphate which are commonly used in aquatic product processing.So we weighed comprehensively waterholding capacity of different waterholding additives based on the yield of weight increasing after being soaked,drip loss,cooking loss and product yield and evaluated the quality of shrimp(Fenneropenaeus chinensis)by measuring the texture attributes and color value of cooked shrimps.The results indicated that shrimps were soaked in solution of 55 mPa·s 1%(W/W)alginate oligosaccharides whose weight increasing yield was up to 11.7% which was significantly higher than 3% compound phosphate whose yield was 6.2%(P<0.05),and after being frozen 10 days,drip loss was sharply lower than shrimps dealt with compound phosphate,cooking loss and product yield had no significant difference(P>0.05); after being frozen 20 days,drip loss would remain 7.2% of the increasing weight after being soaked,while compound phosphate was 5.1%,although the loss was higher than compound phosphate,it was lower than other groups,and there were no obvious differences between alginate oligosaccharides and compound phosphate.Additionally,the color of cooked shrimps was chromatic,while shrimps treated with compound phosphate were slightly pale.From all above,we can clearly come to the conclusion that alginate oligosaccharides’waterholding capacity is commensurate with compound phosphate,and to some degree is better than compound phosphate.Therefore 55 mPa·s alginate oligosaccharides is expected to be developed into a novel,safe and highly efficient nonphosphorus waterholding additive.