Shrimp is a prevalent food in the Arabian Gulf that is known for its good sensory properties and high nutritional value. The aim of the present work was to assess the effects of diverse processing methods on the nutritional composition of shrimp and the antioxidant activity of shrimp powder. Shrimp (Penaeus semisulcatus) flesh was treated using four processes (salting, frying, grilling, and boiling), following which its macronutrient content, fatty acid profile, vitamins and mineral contents were measured. Also, the antioxidant activity of all shrimp powder extracts was assessed using the 2, 2 diphenyl 1 picrylhydrazyl (DPPH), linoleic acid oxidation inhibition, and reducing power methods. The results revealed that the fresh and processed shrimp flesh had significant nutritional value and the fresh and treated shrimp powders have high antioxidant activity, but the cooking processes have significant effects on the nutritional value and antioxidant activity of shrimp flesh. These effects were greater significantly in grilled shrimp followed by boiled shrimp and then fried shrimp. It is concluded that the high nutritional value and antioxidant activity of shrimp flesh make it an important food for nutritional health promotion for the community.

虾是阿拉伯湾的一种流行食品，以其良好的感官特性和高营养价值而闻名。本工作的目的是评估不同加工方法对虾的营养成分和虾粉的抗氧化活性的影响。对虾（Penaeus semisulcatus）) 使用四种工艺（盐腌、油炸、烧烤和煮沸）处理肉，然后测量其常量营养素含量、脂肪酸谱、维生素和矿物质含量。此外，使用 2, 2 二苯基 1 苦基肼 (DPPH)、亚油酸氧化抑制和还原能力方法评估了所有虾粉提取物的抗氧化活性。结果表明，鲜虾肉和加工虾肉具有显着的营养价值，鲜虾粉和加工虾粉具有较高的抗氧化活性，但蒸煮工艺对虾肉的营养价值和抗氧化活性影响显着。这些效果在烤虾中更为显着，其次是煮虾，然后是炸虾。