Shinkei’s Post

Thank you for the space to feature Shinkei’s technology, Progressive Grocer. Though flavor improvements generally take the stage, the discreet knock-on effects of Ike-jime are powerful deterrents against fish spoilage and shrink. There are real biological reasons for this. When fish asphyxiate, they produce many stress-derivative compounds that make the the meat more acidic (e.g. lactic acid). This primes bacteria growth. When the blood is not drained from the meat, the bacteria use it to feed. Both the acidic environment and nutrition compound the speed to spoilage. The muscles of the fish are tensed and elongated so, when frozen, the water in the cells expand and often tear cell membranes. When thawed, the fish will lose this water weight (drip loss), contributing to less revenue across the chain. Ike-jime stops the experience of stress for the fish, slowing spoilage and reducing drip loss. The benefits are tangible: we’ve seen anywhere from double to triple the shelf-like with a portion automated (extension depends on species + handling). Double digit percentage improvements in drip loss have made a tangible difference for the grocers our clients sell to. Read more on how retailers can gain yield from Ike-jime: https://lnkd.in/gHDeyexN