DEODORIZATION PROCESS FOR SHARK (CARCHARHINUS MELANOPTERUS) MEAT WITH ORGANIC ACID

摘要

This utility model relates to the process of reducing the strong ammoniacal odor in shark meat most specifically the Carcharinus melanopterus species of shark using organic acid. The process comprises primarily of soaking the shark meat slices in 1 pcnt food grade organic acid solution for 30 minutes.