Can white vinegar remove the fishy smell of meat

White vinegar can remove the fishy smell of meat, mainly by decomposing the fishy components with acidic substances and masking off odors. The main methods for meat odor are soaking, pickling, and blanching.

White vinegar contains acetic acid, which can react with fishy substances in meat and decompose to produce amine compounds with fishy odor. Soaking meat in diluted white vinegar water will allow acetic acid to penetrate into the meat and neutralize some of the fishy odor molecules. The sour taste of white vinegar can also mask the residual fishy smell and enhance the palatability of meat. This method is suitable for processing animal organs or frozen meat products with a strong fishy smell. The fishy smell of some special meats such as lamb comes from volatile substances in the fat, and the decomposition effect of white vinegar may be limited. At this time, it is necessary to use it together with deodorizing materials such as cooking wine and ginger slices. For spoiled meat, white vinegar cannot eliminate the odor caused by spoilage, and it is not recommended to continue consuming such meat products.

When processing meat in daily life, it is recommended to soak white vinegar and water in a ratio of 1:3 for 15 minutes, and at the same time, use natural spices such as ginger and Sichuan pepper to enhance the deodorization effect. Pay attention to controlling the amount of white vinegar to avoid the meat becoming sour. After processing, rinse thoroughly with clean water. For infants, young children, and people with gastrointestinal sensitivity, the frequency of using acidic deodorization methods should be reduced, and the onion ginger water isothermal method should be prioritized.