**4. Conclusions**

In this study, we described the changes in shrimp quality, evaluated the correlation between shrimp water distribution state and other quality indices, and combined spectral and image information of the hypercube to monitor shrimp quality changes during the drying process. Throughout the process, the moisture content showed a downward trend, the hardness and elasticity reached 344.78 N and 1.56 mm, respectively, and the color turned bright yellow at the end of drying. Significant correlations between the moisture content, TPA parameters (hardness, adhesiveness, elasticity, stickiness, and chewiness), and LF-NMR parameters (T21, T22, and T23) were observed. The HSI system in the spectral range of 400–1000 nm was used to monitor the quality changes (moisture content, *L*\*, *a*\*, *b*\*, hardness, and elasticity) of shrimps during drying. The results demonstrate the following: first, the ability of the HSI method to evaluate the quality changes of shrimps during drying; second, the optional wavelengths selected by the CARS method carried the most effective information, which reduced the spectral dimension and accelerated the calibration process; and finally, the spectral information model predicts better than the image color and texture information model, and the LSSVM built by combining image information with spectral information in characteristic bands has powerful and accurate prediction capabilities. Thus, HSI can be utilized to visualize the quality changes in shrimps in a pixel-wise manner both quantitatively and automatically, reducing the overall production cost, saving time, and avoiding subjectivity and discrepancies.

**Author Contributions:** Conceptualization, W.X. and W.W.; writing—original draft preparation, W.X.; methodology, F.Z.; software, W.X.; validation, J.W. (Jiarong Wang) and Y.T.; formal analysis, J.W. (Jiarong Wang); investigation, Q.M.; resources, W.W.; writing—review and editing, J.S.; visualization, J.W. (Jie Wang); funding acquisition, W.W. All authors have read and agreed to the published version of the manuscript.

**Funding:** This research was supported by the Natural Science Foundation, grant number 32001732, and the National Key R&D Program of China, grant number 2018YFD0901004.

**Data Availability Statement:** The data presented in this study are available on request from the corresponding author.

**Acknowledgments:** We appreciate the research was funded by the Natural Science Foundation, grant number 32001732, and the National Key R&D Program of China, grant number 2018YFD0901004.

**Conflicts of Interest:** The authors declare no conflict of interest.
