Ice-glazing is applied to protect the frozen shrimp from undesirable quality changes during frozen storage. Effects of initial frozen shrimp temperature on glaze uptake: glazing time on glaze uptake; and different glaze percentage on physical and chemical changes of frozen shrimp during storage were investigated. Shrimps were frozen in a spiral freezing machine (-35 degrees C/15 min); transferred to the air blast freezer until the core temperature reached -18 degrees C, -25 degrees C and -30 degrees C; submitted to glazing process; and stored at -18 degrees C for 180 days. The glazing percentage, pH and N-TVB levels were monitored every 45 days. This study has demonstrated the effectiveness of the glazing process as a protecting agent for frozen shrimp. A reasonable range of water uptake could be between 15% and 20% to guarantee the final quality. Therefore, it is important to prevent temperature fluctuations during transportation and storage to maintain the quality of the frozen shrimps. (c) 2008 Elsevier Ltd. All rights reserved.