الفهرس 
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Abstract
•Objectives : The present work was aimed to : 1-Detect the best drying method (oven, sun drying) for production of high quality dried (shrimp, squid). 2-Study the effect of different solution treatments on the quality attributes of dried fish. 3-Evaluate the effect of additives, brine solutions and drying methods on chemical, physical, microbiological and organoleptic properties of dried shrimp and squid meat during storage at ambient temperature (25 ±2 °C) up to 6 months. •Methods &Results : This study was conducted using two types of marine fish, shrimp and squid are where they were drying using my way of drying and drying are solar-powered electric furnaces and drying after making transactions on them to save the samples dried shrimp and squid and improve the quality of recipes. •Conclusion : from the results obtained in this investigation, it could be concluded that, the use of oven drying and treatments able to increase the time for keeping quality of these treatments during storage period at room temperature compared to drying at other conditions (sun drying). Also, shrimp samples which immersed in sodium tripolyphosphate showed best results when squid samples treatment with potassium sorbate showed best results.