PROTON FREEZING TECHNOLOGY, THIS CHANGES EVERYTHING

Occasionally, some of our clients ask us what is the best way to freeze the bluefin tuna that they buy from us to avoid deterioration when defrosting it.  Conventional freezing methods have a big problem in the food industry. It does not maintain the freshness of the product when defrosting it. We have all experienced that loss of colour, flavour, moisture and texture when thawing a product. How can we solve this problem?

This problem is now over. From now on, in addition to fresh or smoked bluefin tuna, at JC Mackintosh we also sell frozen bluefin tuna with Proton magnetic technology, a new technology imported from Japan that has revolutionized the concept of freezing. The Proton Magnetic Freeze changes everything.

The reason behind this evident loss of quality is that the ice particles that are created within the cell wall of the food during the conventional freezing process break the cells, and when the product is thawed, this cell break expels a large amount of ice. Part of the moisture in the product in the form of water. When this happens, the flavour and texture of the frozen product is irreversibly damaged.

The innovative magnetic freezing technology, marketed under the name of Proton, freezes the cells by ordering through a magnetic process in such a way that it does not break their molecular structure, thus maximizing the preservation of freshness, flavour and texture of frozen products.

In practical terms, this means that when we defrost the product, it does not release liquid and is just as fresh. It is a real breakthrough in food freezing. The main benefit of magnetic freezing is quality preservation. Its magnetic waves prevent ice crystals from growing and spreading, keeping the cell wall structure almost identical to the previous state of a non-frozen product.

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