{"id":81,"date":"2025-07-11T12:01:10","date_gmt":"2025-07-11T03:01:10","guid":{"rendered":"https:\/\/protona.tech\/?page_id=81"},"modified":"2025-07-11T13:52:43","modified_gmt":"2025-07-11T04:52:43","slug":"mechanism","status":"publish","type":"page","link":"https:\/\/protona.tech\/en\/about\/mechanism\/","title":{"rendered":"PROTONA mechanism"},"content":{"rendered":"<div class=\"mechanism\">\n<section class=\"main\">\n<div class=\"inner1000\">\n<h2>\n\tPROTONA&#039;s quality support<br class=\"sp\">mechanism<br \/>\n\t<\/h2>\n<figure><img decoding=\"async\" src=\"http:\/\/protona.tech\/wp-content\/uploads\/2025\/07\/mv_mechanism_pc-1.png\" alt=\"\" width=\"1308\" height=\"774\" class=\"alignnone size-full pc\" \/><img decoding=\"async\" src=\"http:\/\/protona.tech\/wp-content\/uploads\/2025\/07\/mv_mechanism_sp.png\" alt=\"\" width=\"1332\" height=\"810\" class=\"alignnone size-full sp\" \/><\/figure>\n<p class=\"att\">\n\t* Chelation is the process of changing nutrients that are difficult to absorb into a form that is easily absorbed, or conversely, neutralizing harmful substances.\n\t<\/p>\n<\/p><\/div>\n<\/section>\n<section class=\"second\">\n<div class=\"inner1000\">\n<h2>\n\tDeterioration of seafood and pH value<br \/>\n\t<\/h2>\n<dl>\n<dt>\n<figure><img decoding=\"async\" src=\"http:\/\/protona.tech\/wp-content\/uploads\/2025\/07\/ico_mechanism_f01.png\" alt=\"\" width=\"154\" height=\"56\" class=\"alignnone size-full\" \/><\/figure>\n<p>Live fish, immediately after killing<\/p>\n<p><span>pH range<\/span>6.0-6.5<\/p>\n<\/dt>\n<dd>Low in umami ingredients and weak aroma<span>Same level as PROTONA environment<\/span><\/dd>\n<dt>\n<figure><img decoding=\"async\" src=\"http:\/\/protona.tech\/wp-content\/uploads\/2025\/07\/ico_mechanism_f02.png\" alt=\"\" width=\"154\" height=\"56\" class=\"alignnone size-full\" \/><\/figure>\n<p>rigor mortis<span>(several hours to a day)<\/span>\n<\/p>\n<p><span>pH range<\/span>6.3-6.8<\/p>\n<\/dt>\n<dd>Rigorous action progresses, ATP begins to break down, and the scent becomes weaker<\/dd>\n<dt>\n<figure><img decoding=\"async\" src=\"http:\/\/protona.tech\/wp-content\/uploads\/2025\/07\/ico_mechanism_f03.png\" alt=\"\" width=\"154\" height=\"56\" class=\"alignnone size-full\" \/><\/figure>\n<p>Early aging<span>(1-2 days)<\/span>\n<\/p>\n<p><span>pH range<\/span>6.5-7.0<\/p>\n<\/dt>\n<dd>Increased IMP (inosinic acid) improves umami<\/dd>\n<dt>\n<figure><img decoding=\"async\" src=\"http:\/\/protona.tech\/wp-content\/uploads\/2025\/07\/ico_mechanism_f04.png\" alt=\"\" width=\"154\" height=\"56\" class=\"alignnone size-full\" \/><\/figure>\n<p>Mid-ripening<span>(2-5 days)<\/span>\n<\/p>\n<p><span>pH range<\/span>6.8-7.2<\/p>\n<\/dt>\n<dd>Umami and aroma reach their peak, and the sweetness increases due to the increase in amino acids.<\/dd>\n<dt>\n<figure><img decoding=\"async\" src=\"http:\/\/protona.tech\/wp-content\/uploads\/2025\/07\/ico_mechanism_f05.png\" alt=\"\" width=\"154\" height=\"56\" class=\"alignnone size-full\" \/><\/figure>\n<p>Late ripening<span>(5 days or more)<\/span>\n<\/p>\n<p><span>pH range<\/span>7.2-8.0<\/p>\n<\/dt>\n<dd>The umami flavor is maintained, but the odor component (trimethylamine) increases.<\/dd>\n<dt>\n<figure><img decoding=\"async\" src=\"http:\/\/protona.tech\/wp-content\/uploads\/2025\/07\/ico_mechanism_f06.png\" alt=\"\" width=\"154\" height=\"56\" class=\"alignnone size-full\" \/><\/figure>\n<p>corruption begins<span>(From the 5th)<\/span>\n<\/p>\n<p><span>pH range<\/span>8.0 or higher<\/p>\n<\/dt>\n<dd>Strong fishy smell, ammonia smell, past its prime<\/dd>\n<\/dl><\/div>\n<\/section>\n<\/div>","protected":false},"excerpt":{"rendered":"<p>PROTONA&#039;s quality support mechanism * Chelation is the process of converting poorly absorbed nutrients into an easily absorbed form, or by reacting with other nutrients. <\/p>\n<p class=\"link-more\"><a href=\"https:\/\/protona.tech\/en\/about\/mechanism\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;PROTONA\u306e\u30e1\u30ab\u30cb\u30ba\u30e0&#8221;<\/span><\/a><\/p>","protected":false},"author":1,"featured_media":0,"parent":26,"menu_order":3,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"footnotes":""},"class_list":["post-81","page","type-page","status-publish","hentry"],"acf":[],"_links":{"self":[{"href":"https:\/\/protona.tech\/en\/wp-json\/wp\/v2\/pages\/81","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=81"}],"version-history":[{"count":13,"href":"https:\/\/protona.tech\/en\/wp-json\/wp\/v2\/pages\/81\/revisions"}],"predecessor-version":[{"id":103,"href":"https:\/\/protona.tech\/en\/wp-json\/wp\/v2\/pages\/81\/revisions\/103"}],"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=81"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}