en Food Science Food Science پژوهشي Research <strong>Background and Objectives: </strong><em>Macrobrachium nipponense</em> are wetland crustaceans. The shrimp is rich in protein and unsaturated fatty acids (FAs). Therefore, the aim of this study was to use <em>M. nipponense</em> as a supplement for the preparation of a new soup.<br> <strong>Materials and Methods: </strong>Nearly 40 kg of <em>M. nipponense</em> were harvested from Anzali Lagoon, Northern Iran. Shrimps were washed and dipped in NaCl solution (10% w/v) with a ratio of 1 to 2 at boiling temperature for 3 min. Then, these were cooled down for 10 minutes and dried by a cabinet-type air dryer at 70 ^◦C &lrm;for 6 h. Dried meats of shrimps were crushed using grinder. Nearly 4% of the crushes were combined with other ingreadients of the shrimp soup. Each 100 g of the soup powder was packed in a metalized film under vacuum and stored at room temperature for 6 months of storage.<br> <strong>Results: </strong>Results have shown that dried shrimp meats include useful compositions such as saturated FAs (&Sigma;SFA; 33.36 &plusmn;2.5%), monounsaturated FAs (&Sigma;MUFA; 21&plusmn;1.6%) and polyunsaturated FAs (&Sigma;PUFA; 38.92 &plusmn;2.1%). The protein content in dried shrimp meats was high (72.74 &plusmn;1.99% of dry weight). Chemical parameters of the samples such as thiobarbituric acid (TBA), peroxide value (PV), total volatile base nitrogen (TVB-N) and free fatty acid (FFA) increased and quality of the packaged soup color decreased with increased storage time (<em>P</em> < 0.05).&nbsp; The sensory evaluation (color, odor, flavor/taste and texture) of the samples has shown that these parameters are more acceptable during the first month of storage than other months. The total number of bacteria and fungi was respectively calculated as 4.1 and 3.79 cfu/g of sample during 6 months of storage.<br> <strong>Conclusions: </strong>In this study, use of 4% of the dried shrimp meats as supplement made a great taste in the soup. Furthermore, appropriate packaging under vacuum and use of metalized polyethylene films increased the shelf-life of the soup powder.<br> &nbsp; M. nipponense, Semi ready-to-eat, Shrimp soup, Shelf-life 41 50 http://nfsr.sbmu.ac.ir/browse.php?a_code=A-10-648-1&slc_lang=en&sid=1 Ghorban Zarehgashti ghashtighorban@gmail.com 10031947532846003491 10031947532846003491 Yes Iranian Fisheries Science Research Institute Yasaman Etemadian y.etemadian@gmail.com 10031947532846003492 10031947532846003492 No Young Researches and Elite Club, Rasht Branch, Islamic Azad University Ali Reza Valipour 10031947532846003493 10031947532846003493 No Iranian Fisheries Science Research Institute, Agricultural Research, Education and Extension Organization (AREEO), Bandar Anzali, Iran Iranian Fisheries Science Research Institute, Agricultural Research, Education and Extension Organization (AREEO), Bandar Anzali, Iran Masoumeh Rahnama rahnama_sangachin@yahoo.com 10031947532846003494 10031947532846003494 No Iranian Fisheries Science Research Institute Fereshteh Khodabandeh Khodabandehf@yahoo.com 10031947532846003495 10031947532846003495 No Iranian Fisheries Science Research Institute Afshin Fahim afshinfahim48@gmail.com 10031947532846003496 10031947532846003496 No Iranian Fisheries Science Research Institute