{"id":66,"date":"2025-07-11T10:54:41","date_gmt":"2025-07-11T01:54:41","guid":{"rendered":"https:\/\/protona.tech\/?page_id=66"},"modified":"2025-10-15T17:20:13","modified_gmt":"2025-10-15T08:20:13","slug":"features","status":"publish","type":"page","link":"https:\/\/protona.tech\/en\/about\/features\/","title":{"rendered":"Three major features of PROTONA"},"content":{"rendered":"
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The three major features of PROTONA1<\/em><\/p>\n

Reduces fishy smell and heme iron smell<\/h2>\n

Simply treating with PROTONA can reduce the fishy smell and heme iron smell that are characteristic of seafood caught from seawater.<\/p>\n<\/div>\n

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Suppresses the generation of trimethylamine<\/h3>\n

Fish and seafood contain a substance called trimethylamine oxide (TMAO).
\nThis 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,
\nThis produces trimethylamine (TMA), which is the cause of the fishy smell.<\/p>\n

PROTONA is a weak acidpH buffering effect<\/strong>in,Suppresses the generation of trimethylamine<\/strong>And,Reduces fishy odor<\/strong>I will.<\/h4>\n<\/article>\n
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Prevents blood oxidation<\/h3>\n

Fish blood contains iron-containing proteins such as hemoglobin and myoglobin.
\nWhen this oxidizes, it produces a distinctive fishy smell.
\nBlood is also rich in nutrients and is a breeding ground for bacteria, which can also cause odor.<\/p>\n

Included in PROTONACarbonate ions<\/strong>However, by binding with iron ions attached to seafood,
\nSuppresses blood oxidation<\/strong>death,Reduces the iron smell (heme odor) that is unique to seafood<\/strong>I will.<\/h4>\n<\/article>\n
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Inhibits microbial growth<\/h3>\n

Seafood contains bacteria that reduce the freshness of fish, bacteria and viruses that cause food poisoning, and microorganisms that aid in fermentation.
\nThe bacteria that cause fish to spoil can also increase the fishy smell (trimethylamine, ammonia).<\/p>\n

Blended into PROTONAFree carbon dioxide<\/strong>maintains the pH of seafood at a slightly acidic level.
\nSuppresses microbial growth and reduces fishy odor<\/strong>I will.<\/h4>\n<\/article>\n
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The three major features of PROTONA2<\/em><\/p>\n

Bringing out the natural flavor and taste of fish<\/h2>\n

Processing seafood with PROTONA prevents it from deteriorating and brings out its natural flavor and taste.<\/p>\n<\/div>\n

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Inhibits lipid oxidation<\/h3>\n

Fish lipids (oils) are easily oxidized, and as oxidation progresses, they develop a fishy or bitter taste and the quality deteriorates.
\nIn particular, blue fish (such as mackerel, sardines, horse mackerel, and saury) are high in fat and are said to be susceptible to oxidation.<\/p>\n

Included in PROTONACarbonate ions<\/strong>However, it adheres to seafood.Chelates iron and copper ions.<\/strong>
\nInhibits lipid oxidation,Maintains the flavor of seafood<\/strong>I will.<\/h4>\n<\/article>\n
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Suppresses blood oxidation<\/h3>\n

Fish blood is prone to oxidation, and as oxidation progresses, the iron in the blood changes, causing a bitter and astringent taste.
\nWhen the blood in fish oxidizes, it tastes particularly bad. Red fish, such as tuna and bonito, have a lot of iron in their blood,
\nIt is known to be susceptible to oxidation.<\/p>\n

When treated with PROTONA,Carbonate ions<\/strong>binds to the iron ions attached to seafood,
\nSuppresses blood oxidation<\/strong>death,Preserves the original flavor of the fish<\/strong>You can.<\/h4>\n<\/article>\n
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Slows down the rate of physical deterioration<\/h3>\n

Fish muscles and internal organs contain enzymes that promote self-digestion, and over time the enzymes cause the flesh to fall apart.
\nHowever, 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.<\/p>\n

When seafood is treated with PROTONA,Slows enzyme activity<\/strong>You can.
\nThe umami and aroma brought out by enzymes<\/strong>ofConfined by cooling<\/strong>It will be available as is.<\/h4>\n<\/article>\n
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The three major features of PROTONA3<\/em><\/p>\n

Tightens the body and maintains elasticity<\/h2>\n

Seafood treated with PROTONA has a firmer texture due to its astringent effect*.
\nIt can be served while maintaining its texture, allowing you to enjoy the crunch of freshly caught fish.<\/p>\n

*Astringent action is the action of tightening tissues and blood vessels.<\/p>\n<\/div>\n

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Cell membrane stabilization<\/h3>\n

The cell membranes of seafood are very delicate and easily deteriorate over time or due to external factors.
\nWhen the cell membrane deteriorates, the freshness decreases, and dripping (loss of umami components), odor, and a loss of texture occur.<\/p>\n

Included in PROTONAFree carbon dioxide<\/strong>But seafoodStabilizes cell membranes.<\/strong>
\nI felt a sense of urgency.Improved elasticity<\/strong>I will.<\/h4>\n<\/article>\n
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Drip suppression<\/h3>\n

After death, the fish begins to rigorize and then the protein begins to break down.
\nDuring this process, the moisture held in the cells becomes more easily released, causing dripping.
\nAlso, if the fish is pressed too hard or stored in layers, the cells may be destroyed, causing dripping.<\/p>\n

The free carbon dioxide contained in PROTONA has an astringent effect on seafood proteins,
\nReduces moisture loss from fish meat<\/strong>,Moist texture<\/strong>maintain.<\/h4>\n<\/article>\n
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Control of thermal denaturation<\/h3>\n

When fish meat is heated, the proteins denature, causing it to turn white and become elastic (or easier to fall apart).
\nIf 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.<\/p>\n

When seafood is treated with PROTONA,Free carbon dioxide<\/strong>The effect of slows down the denaturation of proteins,
\nWhen heatingMaintains adequate elasticity<\/strong>andStill chewy after cooking<\/strong>You can enjoy.<\/h4>\n<\/article>\n<\/div>","protected":false},"excerpt":{"rendered":"

PROTONA's three major features: 1. Reduces fishy odor and heme iron odor. By simply treating fish with PROTONA, fish caught from seawater can be... <\/p>\n

Continue reading “PROTONA\u306e3\u5927\u7279\u5fb4”<\/span><\/a><\/p>","protected":false},"author":1,"featured_media":0,"parent":26,"menu_order":2,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"footnotes":""},"class_list":["post-66","page","type-page","status-publish","hentry"],"acf":[],"_links":{"self":[{"href":"https:\/\/protona.tech\/en\/wp-json\/wp\/v2\/pages\/66","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/protona.tech\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/protona.tech\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/protona.tech\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/protona.tech\/en\/wp-json\/wp\/v2\/comments?post=66"}],"version-history":[{"count":15,"href":"https:\/\/protona.tech\/en\/wp-json\/wp\/v2\/pages\/66\/revisions"}],"predecessor-version":[{"id":359,"href":"https:\/\/protona.tech\/en\/wp-json\/wp\/v2\/pages\/66\/revisions\/359"}],"up":[{"embeddable":true,"href":"https:\/\/protona.tech\/en\/wp-json\/wp\/v2\/pages\/26"}],"wp:attachment":[{"href":"https:\/\/protona.tech\/en\/wp-json\/wp\/v2\/media?parent=66"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}