Glossary

TYPES OF FREEZING

Water added to shrimp forms an ice layer to protect the product.

The glazing of frozen foods is a process that involves submerging them in water or applying a thin film of ice. This process serves two purposes: preserving the organoleptic properties of the product (texture, flavor, color, smell) and preventing dehydration during freezing and oxidation during storage.

The glaze helps maintain the product’s temperature during packaging, storage, and transportation, allowing it to last for an extended period. By forming a protective coating, it helps preserve the quality of the shrimp and ensures better temperature control throughout the distribution chain, up to the point of sale.