Figure 1: TBA values of the frozen and dried shrimp meat during six months of storage

Figure 2: PV values of the frozen and dried shrimp meat during six months of storage

Figure 3: TVN values of the frozen and dried shrimp meat during six months of storage

Figure 4: FFA values of the frozen and dried shrimp meat during six months of storage

Figure 5: Sensory analyses of the frozen and dried shrimp meat during six months of storage

Samples			g/100g dry weight
	Moisture	Protein	Fat	Ash	Salt
Frozen	^*78.18±0.32	17.25±0.35	1.84±0.36	1.99±0.01	-
Dried	6.32±0.07	73.74±1.99	3.03±0.75	7.33±0.01	3.49±0.07
Table 1: Proximate compositions of frozen (at -18 °C) and cabinet-type air dried shrimp meat ^*Moisture in frozen samples was based on g/100g fresh weight

Fatty acid composition (%)				Condition
			Dried	Frozen
	Meristic acid	C14:0	0.31^b±0.01	0.32^b±0.03
	Palmitic acid	C16:0	18.49^a±0.14	15.18^b±0.04
SFA	Stearic acid	C18:0	13.02^c±0.01	13.04^c±0.08
	Arachidic acid	C20:0	0.41^b±0.01	0.42^b±0.03
	Behenic acid	C22:0	1.13^b±0.01	1.12^b±0.10

	Palmitoleic acid	C16:1	1.13^b±0.01	1.13^b±0.03
MUFA	Oleic acid	C18:1	19.28^a±0.01	15.32^b±0.01
	Gadoleic acid	C20:1	0.59^b±0.01	0.56^b±0.02

	Linoleic acid	C18:2	19.67^a±0.01	15.65^b±0.19
PUFA	Linolenic acid	C18:3	1.05^c±0.01	1.08^c±0.07
	Eicosapentaenoic acid	C20:5	9.69^c±0.01	9.68^c±0.26
	Docosahexaenoic acid	C22:6	8.51^c±0.01	8.48^c±0.32
Table 2: Fatty acid compositions of frozen and dried shrimps Values in the same row followed by a different letter are significantly different (P < 0.05).

Samples			Storage (Months)
	Parameters	1	3	6
	L*	49.83^a±3.63	45.70^a±0.45	41.89^a±1.93
Frozen	a*	-1.47a^a±0.58	-1.45^a±0.46	-0.60^a±0.71
	b*	-3.37^a±1.21	-2.70^a±0.90	-1.49^b±0.13

	L*	70.56^a±1.27	74.28^a±1.00	76.19^a±0.54
Dried	a*	15.75^a±0.23	14.50^b±0.18	13.40^c±0.33
	b*	29.04^a±0.57	26.69^b±0.12	24.69^c±0.12
Table 3: Color parameters of frozen (at -18 °C) and cabinet-type air dried shrimp meats Values in the same row followed by a different letter are significantly different (P < 0.05).

Microorganism count (cfu/g sample)	Condition		Storage time (month)
		1	3	6
Total bacteria	Frozen	‎1×101^a	1×101^a	3×101^a
	Dried	2×101^a	6.3×101^a	1.5×102^b

Mold and yeast	Frozen	‎1×101^a	‎1×101^a	‎1×101^a
	Dried	‎1×101^a	‎1×101^a	1.1×101^a
Table 4:Counting of colonies of the frozen (at -18 °C) and dried shrimp meat Values in the same row followed by a different letter are significantly different (P < 0.05).