METHOD FOR REMOVE A FISHY SMELL AND THE LIPID RANCIDITY PREVENTION ON MACKEREL AND SPANISH MACKEREL USING LOW SALINITY CARBONATED WATER AND JUJUBE EXTRACT

摘要

The present invention relates to a method for removing a fish smell of mackerel and Japanese Spanish mackerel and preventing fat oxidation. To this end, fish is washed with low-salinity carbonated water and then is immersed in a jujube extract.