This study aimed to explore the changes in the quality of ready-to-eat peeled shrimp (Solenocera crassicornis) during chilled storage. The cooked shrimp were soaked in hermetically sealed jars, which were treated by three soaking methods: distilled water; 4% NaCl solution; and 4% NaCl, 0.34% citric acid, 4.23% trehalose, and 0.04% VC solution (defined as the control, experimental 1 (E1), and experimental 2 (E2) groups, respect...