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Glossary
Raw shrimp refers to shrimp that have not undergone any cooking or heat treatment before consumption. It is the state of shrimp as they are harvested or obtained, with no exposure to high temperatures or cooking methods.
Refrigerated containers, also known as reefers, are specialized shipping containers designed to transport goods that require temperature-controlled environments. They are used for the transportation and storage of perishable or temperature-sensitive items, such as fresh produce, pharmaceuticals, frozen foods, or other goods that need to be kept at specific temperature ranges.
A ship designed to carry wheeled cargo, such as cars, trucks, and trailers, that can be driven on and off the vessel.
The appearance of red color on the shrimp’s head, known as “red head” or “cabeza roja,” is due to temperature loss in various processes, such as during harvesting, the transfer from the place of origin to the destination, and the time it takes to process the product.
This color change is indicative of the first stage of deterioration of the shrimp’s head and may be associated with the onset of decomposition.
The red coloring is the result of the oxidation of pigments and bacterial proliferation due to inadequate temperature conditions.
To avoid this defect, it is crucial to maintain the cold chain during all stages of handling and processing the shrimp, ensuring rapid and consistent cooling from harvest to final processing.
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