Why is TUNA frozen at “ULTRA LOW TEMPERATURE” ?
Published date:
WHY ?
One simple word : Biological characteristic that TUNA has a high content of myoglobin.
A biological characteristic of tuna is that it contains a lot of myoglobin.
Ultra-low temperatures prevent the oxidation of myoglobin.
Therefore, ultra-low temperatures maintain the red color and freshness of tuna.
What is MYOGLOBIN ?
One simple word : Myoglobin is a protein in muscles that can store oxygen.
It is necessary for migrating faster, longer and deeper underwater.
Wikipedia
https://en.wikipedia.org/wiki/Myoglobin