Moisture migration of Antarctic krill meat during multiple freeze-thaw cycles was analyzed using low-field nuclear magnetic resonance (LF-NMR) and magnetic resonance imaging (MRI) techniques， combining with the results if the loss rate of thawed juice and centrifugal loss rate. The structure and protein changes of myofibrils after multiple freeze-thaw cycles were observed by electron microscopy， optical microscopy and SDS-PAGE， and the lipid oxidation was determined by thiobarbituric acid (TBA) value. The results showed that thawing loss rate and centrifugal loss rate of Antarctic krill meat significantly increased (P＜0.05) and the brightness of the MRI hydrogen proton-weighted pesudo-color map gradually decreased with increase if freeze-thaw cycles times， indicating that the moisture content if Antarctic krill meat gradually deceased. As seen from LF-NMR results， there was no significant change in the content of strongly bound water and bound water (P＞0.05)， the content of immobile water significantly reduced (P＜0.05)， and the content of free water significantly increased (P＜0.05)， indicating the immobile water in Antarctic krill meat was easily converted to free water during freeze-thaw cycles. According to the correlation results， the NMR parameters of immobile water and free water had a very significant correlation with the thawing rate (P＜0.01) after multiple freeze-thaw cycles. Due to the growth of ice crystals， the myofibril arrangement of Antarctic krill meat changed from neat and compact to disorder， and even broken. Further， SDS-PAGE results showed that the myosin heavy chain was completely degraded， and that the actin， troponin T and myosin light chain were degraded to varying degrees. Nevertheless， the TBA value did not change significantly(P＞0.05). The above results showed that multiple freeze-thaw cycles could cause moisture migration and protein degradation of Antarctic krill meat， but the effect on lipid oxidation is not significant.