For inquiries or information

TEL: +81-80-1928-8778

Business hours

9:00 ~ 17:00 (Monday ~ Friday)

鮮魚の鮮度保持理論、化学はロマン(3) Freshness keeping mechanism on fishes, a dreamful chemistry (3)

I have once worked for a company whose main technology was to prevent browning of fresh fishes and to keep their freshness. But the sales staffs could not explain the theoretical reasons for the browning prevention and freshness keeping effects. Then I chemically established the theory of the effects for them to explain to their customers. Arming with theoretical ideas is needed for sales staffs, too. The pictures are the whitebait 2 hours after captured and the dried one 3 months after captured.