Glossary

Freezing system using IQF (Individual Quick Freezing) and brine (saltwater),

Involves a linear process where the product, either in trays or bags, is immersed in frozen saltwater to lower the temperature. It is then dried and frozen in the same equipment.

Generally, shrimp frozen in brine does not have a glaze and is primarily used by cooking companies that will later cook the shrimp before commercializing it.

This system better preserves the properties of the shrimp. However, it is not recommended for products that will be sold in supermarkets, stores, or distribution channels that require extensive handling, transportation, and time. Without glazing, there is no long-term protection for this type of manipulation, and the IQF freezing method increases the cost.

Broken membrane that separates the intestines between the head and tail of the shrimp.

The hepatopancreas bursts into the shrimp’s head cavity.