Acetes is a good source of protein and is very low in fat and calories, making it a healthy food of choice for consumers but due to small in size it degrades faster by the action of microbes and enzymes. However, there is no information about the quality changes of Acetes during icing with reference to proximate composition, fatty acid profile, mineral profile and other biochemical changes. Therefore, the present investigation has been undertaken and the results of ice storage study of Acetes revealed that proximate composition remained constant up to 6 days and it slightly changed during 11 days of storage period. Increase in the percentage of saturated fatty acid with slight reduction in monounsaturated fatty acids (MUFA) and poly unsaturated fatty acids (PUFA) was observed during ice storage.
