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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)

私はかつて鮮魚の褐変(かっぺん、褐色になること)防止及び鮮度保持技術を持つ会社にも関係したことがあります。しかし、その褐変防止・鮮度保持効果がなぜ得られるのかは営業社員は説明できませんでした。そこで、私は営業社員が顧客に化学理論的に説明できるようにその理論を構築しました。理論武装は営業にも必要です。写真は捕獲後2時間の生しらすと乾燥3ヶ月のしらすです。http://www.kec-intl.com/Chemistry_Freshness_keeping%20theory_J_04.10.15.pdf
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.
http://www.kec-intl.com/Chemistry_Freshness_keeping%20theory_E_04.10.15.pdf