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Glossary
Individual Quick freezing (IQF) is used for each shrimp piece, efficiently preserving the properties and structure of the products at the time of defrosting.
Through a conveyor belt with a blast of cold air, the shrimp is rapidly and immediately frozen from the inside out. This process ensures that the ice crystals formed within the tissues are microscopic, preventing damage to the cell walls.
IQF freezing allows for the consumption of the product in portions without the need to defrost the entire packaging.
Semi IQF freezing is a partial freezing method where shrimp may have slight contact with each other or minimal grouping due to residual moisture or the softness of the product.
This system offers advantages such as easier portioning compared to block freezing and certain flexibility in handling
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.
Plate freezing is a rapid and efficient method of freezing seafood and other perishable food products. It involves placing the product on large, flat plates that are cooled to very low temperatures. The product is in direct contact with the cold plate, allowing for quick freezing without the need for any additional liquids. This method is commonly used in the seafood industry to preserve the quality and freshness of products like fish and shrimp. It is favored for its ability to freeze products quickly while maintaining their texture and taste.
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.
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