This study assessed the effects of Micro-bubble (MB
average size of 36.50 μm) on the physicochemical properties of live shrimp (Litopenaeus vannamei) and cooked ones. This study also examined the visual appearance, intestinal sludge's presence, microbial decontamination efficacy, and shrimp meat's textural properties. In addition, sensory evaluation was conducted to appraise the impact of MB on the gustatory and aromatic attributes of shrimp. This study showed that MB treatment was substantially better than traditional aeration (TA) treatment in terms of appearance, color, and intestinal sludge cleanliness. Specifically, all the above indicators exhibited optimal performance by the MB 30 group. Moreover, the MB treatment effectively decontamination microbes, reduced total volatile bases nitrogen (TVB-N
from 15.27 to 10.30 mg/100 g) and improved the textural indicators, while the best performed with the MB30 group. The sensory evaluation showed that the MB treatment groups exhibited enhanced aroma and taste profiles (7.45 to 8.00 points) of the shrimp compared to the TA (6.80 and 7.80 points) and control (7.15 and 7.25 points) groups, favored by the evaluation panels. Therefore, the findings of this study reveal that MB treatment provides a practical and invaluable theoretical framework to effectively address concerns about the quality and safety of live shrimp. Refraining from contamination during initial production would benefit stakeholders by reducing food and economic losses while ensuring longer shelf-life and safety of shrimp.