Why does a squirt of lemon juice often makes cooked fish's “fishy” odour odour disappear

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Why does a squirt of lemon juice often makes cooked fish's “fishy” odour odour disappear

[From: ] [author: ] [Date: 11-11-13] [Hit: ]

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Fish muscle contains bases that give cooked fish their “fishy” odour. Suggest why a squirt of lemon juice often makes this odour disappear?

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Fish contain amines, which smell. They are bases, and react with the acid in the lemon juice to produce non-volatile (and non-smelly) salts.

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idk why but maybe its the same reason lemon is the scent of most dish soaps

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