HydroFresh® <For meat and fish>
A hydrogen film that maintains freshness!
Features/Effect
HydroFresh® reacts with water in meat juices, etc. to generate hydrogen from a film.
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1. Enhances umami components
Hydrogen molecules generated by the reaction with the water in the meat juices, etc.penetrate the meat, increasing the overall amount of amino acids. Even the glutamic acid umami component in the amino acids increases approximately 25%
*Measured values, not guaranteed values. -
2. Suppresses meat discoloration
Meat surfaces discolor due to the influence of oxygen Generating hydrogen creates an environment where the reaction with oxygen is suppressed, which inhibits discoloration.
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3. Meat becomes tender
Meat becomes tender due to the effects of the hydrogen generated by the reaction with the meat juices, etcWe speculate that the structure of the myogenic fibers collapses due to the proteolytic enzyme, etc., making meat tender.
*After 7 days of refrigerated storage
Film specifications
- 1. Basic structure: Special PET/Ny/EVOH/Ny/L-LDPE (hydrogen generating layer)
- 2. Size: Width 140 to 550 mm x Thickness 60 µm to 120
*Molecular hydrogen generation amount, rate, and period can be adjusted.
Applications
- 1. Vacuum packaging film for meat
Beef, pork, chicken, game meats - 2. Vacuum packaging film for fresh fish
Fish, sashimi, fillets
Measurement data
Safety: Complies with the Food Sanitation Act, Item 370 (Japan Food Research Laboratories)
Precautions: Without water, hydrogen is not generated, and there will be no effects
* Please confirm the expected effects for each application before using HydroFresh®.
