The key to delaying rigor mortis.
To maintain freshness, "preventing fish from thrashing" and "low-temperature storage" are essential!
This document explains the preservation of seafood freshness. Once the state of "rigor mortis" passes, freshness declines, so delaying rigor mortis is important for maintaining freshness. When fish struggle, the ATP in their bodies is consumed, and fatigue substances such as lactic acid accumulate, leading to deterioration. To prevent this, a processing method called "ikejime" is used, but it has the drawback of being unable to process large quantities since it is done one fish at a time. So, what other methods are there to maintain freshness? This is explained in the attached PDF document, so if you are interested, please feel free to download it. [Contents] ■ Seafood and Freshness ■ Benefits of Silk Ice ■ Case Studies (Usage Examples) ■ Powder Snow Ice (Dehydrated Ice) ■ New Freshness Revolution *For more details, please download the PDF or feel free to contact us.
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