Glossary

SHRIMP DEFECTS

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.