English 
Japanese PROTONA mechanism
MECHANISM
PROTONA's quality support
mechanism
* Chelation is the process of changing nutrients that are difficult to absorb into a form that is easily absorbed, or conversely, neutralizing harmful substances.
Deterioration of seafood and pH value
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Live fish, immediately after killing
pH range6.0-6.5
- Low in umami ingredients and weak aromaSame level as PROTONA environment
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rigor mortis(several hours to a day)
pH range6.3-6.8
- Rigorous action progresses, ATP begins to break down, and the scent becomes weaker
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Early aging(1-2 days)
pH range6.5-7.0
- Increased IMP (inosinic acid) improves umami
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Mid-ripening(2-5 days)
pH range6.8-7.2
- Umami and aroma reach their peak, and the sweetness increases due to the increase in amino acids.
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Late ripening(5 days or more)
pH range7.2-8.0
- The umami flavor is maintained, but the odor component (trimethylamine) increases.
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corruption begins(From the 5th)
pH range8.0 or higher
- Strong fishy smell, ammonia smell, past its prime