ABSTRACT: This study examined the impact of common packaging (CP), vacuum packaging (VP), and nitrogen packaging (NP) on muscle quality, volatile compounds, microbial communities, and lipid profiles in dried Parapenaeopsis hardwickii during 120 d of storage at 4 °C, using physicochemical analysis, HS-SPME-GC-MS, high-throughput sequencing, and lipidomics. As storage time increased, the L*, a*, W, hardness, springiness, chewiness, and gumminess of dried shrimp muscle gradually decreased, while thiobarbituric acid reactive substances (TBARS), total volatile basic nitrogen (TVB-N), and total viable count (TVC) gradually increased, accompanied by widening and disorganization of the gaps between the muscle fibre bundles, indicating that the dried shrimp muscle underwent varyin
