FEATURES
Three major features of PROTONAthe1
Simply treating with PROTONA can reduce the fishy smell and heme iron smell that are characteristic of seafood caught from seawater.
Fish and seafood contain a substance called trimethylamine oxide (TMAO).
This is a compound that fish have to protect themselves from changes in water pressure, but when the fish dies, bacteria and enzymes break down TMAO,
This produces trimethylamine (TMA), which is the cause of the fishy smell.
Fish blood contains iron-containing proteins such as hemoglobin and myoglobin.
When this oxidizes, it produces a distinctive fishy smell.
Blood is also rich in nutrients and is a breeding ground for bacteria, which can also cause odor.
Seafood contains bacteria that reduce the freshness of fish, bacteria and viruses that cause food poisoning, and microorganisms that aid in fermentation.
The bacteria that cause fish to spoil can also increase the fishy smell (trimethylamine, ammonia).
Three major features of PROTONAthe2
Processing seafood with PROTONA prevents it from deteriorating and brings out its natural flavor and taste.
Fish lipids (oils) are easily oxidized, and as oxidation progresses, they develop a fishy or bitter taste and the quality deteriorates.
In particular, blue fish (such as mackerel, sardines, horse mackerel, and saury) are high in fat and are said to be susceptible to oxidation.
Fish blood is prone to oxidation, and as oxidation progresses, the iron in the blood changes, causing a bitter and astringent taste.
When the blood in fish oxidizes, it tastes particularly bad. Red fish, such as tuna and bonito, have a lot of iron in their blood,
It is known to be susceptible to oxidation.
Fish muscles and internal organs contain enzymes that promote self-digestion, and over time the enzymes cause the flesh to fall apart.
However, enzymes are an important element in bringing out the flavor and umami of fish, and this presents a difficult problem when it comes to serving delicious seafood.
Three major features of PROTONAthe3
Seafood treated with PROTONA has an astringent effect*This makes me feel more energized,
It can be served while maintaining its texture, allowing you to enjoy the crunch of freshly caught fish.
*Astringent action is the action of tightening tissues and blood vessels.
The cell membranes of seafood are very delicate and easily deteriorate over time or due to external factors.
When the cell membrane deteriorates, the freshness decreases, and dripping (loss of umami components), odor, and a loss of texture occur.
After death, the fish begins to rigorize and then the protein begins to break down.
During this process, the moisture held in the cells becomes more easily released, causing dripping.
Also, if the fish is pressed too hard or stored in layers, the cells may be destroyed, causing dripping.
When fish meat is heated, the proteins denature, causing it to turn white and become elastic (or easier to fall apart).
If you cook it for too long, it will become dry, and if you cook it for too long, the moisture will be lost and the flesh will shrink and become hard.
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