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Not AvailableThe present study evaluated the quality changes of potassium sorbate, sodium metasulphite dip treated white shrimps stored under ice. White shrimp had a protein content of 18.8%. Fatty acid composition of shrimp meat revealed that, white shrimp had higher polyunsaturated fatty acids content followed by saturated fatty acids and monounsaturated fatty acids. Biochemical quality indices such as pH, total volatile base, trimethylamine content and thiobarbituric acid value showed an increased trend during storage. The texture profile analysis showed decreased trend in hardness of shrimp meat during storage. Sensory analysis showed that PS and SMB treated sample had higher score for overall acceptability than control. Microbial analysis revealed that quality of white shrimps under ice storage had a shelf life up to 9, 12, 15 days, respectively for control, SMB and PS treated samples.Not Availabl