Glossary

SHRIMP DEFECTS

Dehydration in shrimp refers to the loss of water, and its visual characteristic is evidenced by the loss of pigmentation. It is classified according to the amount of fluid lost or the decrease in the weight of the shrimp:

• Mild Dehydration: Occurs when the fluid loss or weight decrease is less than 5%.
• Moderate Dehydration: Occurs when the fluid loss or weight decrease is between 5% and 10%.
• Severe Dehydration: Occurs when the fluid loss or weight decrease is greater than 10%.

Dehydration can negatively affect the quality of the shrimp, making the meat less juicy and more prone to a dry texture. To prevent dehydration, it is important to handle shrimp carefully during processing and storage, maintain adequate humidity and temperature conditions, and ensure minimal time between harvest and processing to preserve the freshness and quality of the product.