After thirty days of frozen storage, a significantly higher weight loss was observed
for NG, followed by ACG and 50TPP; meanwhile, lower weight losses were obtained with 50CHeTPP, 25CHeTPP, 25TPP, 50CH, and 25CH, respectively. The weight loss of frozen shrimp is attributed to
the denaturation of proteins and recrystallization of ice crystalsduring frozen storage which results in sublimation of water (Londahl, 1997).