2.2.1. Moisture Content Measurement

The direct drying method found in the *National Standards of China (GB 5009.3-2016)* was used to calculate the moisture content of the shrimp samples. The specific steps employed were as follows. First, the glass flat weighing bottles were placed in a 105 ◦C oven to dry to a constant weight. Second, 3.0 g of shrimp samples for each drying period were placed into weighing bottles and the total mass of the bottles and shrimp samples were accurately weighed, noted as *m*1. Third, the bottles were placed in an oven at 105 ◦C for drying and removed after 1 h, then weighed after cooling in the desiccator for half an hour. These steps were repeated until the total mass was not changing and the final mass was weighed accurately and noted as *m*2. The moisture content of the shrimp samples at each time point during the drying process was calculated as follows:

$$X = \frac{m\_1 - m\_2}{m\_1 - m\_3} \times 100\% \tag{1}$$

where *X* (unit: g/100 g) indicates the moisture content of the shrimp samples at each time point during the drying process; *m*<sup>1</sup> and *m*<sup>2</sup> (unit: g) indicate the mass of the weight bottles and samples before and after drying, respectively; and *m*<sup>3</sup> (unit: g) indicates the mass of the weight bottles.
