Vol. 9, Issue 8, Part B (2025)

Shrimp is a highly valued seafood globally, appreciated for its rich nutritional value. Due to the highly perishable nature and enzymatic activity, effective preservation methods are required to preserve the quality and shelf life of shrimp. The present study aimed to extend and improve the quality of dried shrimp by using hurdle technology, such as dipping in citric acid, followed by blanching (5% NaCl) method, and drying using conventional and non-conventional methods, such as solar tunnel dryer and electric cabinet dryer, respectively. The dried shrimp treated with 0.6% citric acid were selected among the 0.2%, 0.4%, 0.6%, 0.8%, and 1.0% for a 90-day storage study, packed in HDPE and LDPE bags at ambient temperature. The parameters such as TMA (6.33±0.02 mg/100 g), TVB-N (16.33±0.03mg/100 g), FFA (0.74±0.01% of oleic acid), pH (6.40±0.01), PV (0.95±0.02 meqO₂/kg of fat), TPC (2.48±0.01) and moisture content (14.79±0.03%) was increased, whereas protein (70.53±0.01%), fat (3.22±0.02%), ash (11.37±0.02%) and salt content (3.13±0.02%) was decreased with significant difference (p<0.05) throughout the storage period for solar tunnel dryer dried and packed in HDPE packed sample shows higher acceptability by panellist even after end of 90 days compared to other samples.