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标题：Macroelements and Trace Elements Content in Brine-Canned Mackerel (Scomber colias) Subjected to High-Pressure Processing and Frozen Storage
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作者：Ricardo Prego ; Manuel Vázquez ; Antonio Cobelo-García 等
期刊名称：Foods
电子版ISSN：2304-8158
出版年度：2020
卷号：9
期号：12
页码：1868-1883
DOI：10.3390/foods9121868
出版社：MDPI Publishing
摘要：This study analysed the effect of prior high-pressure processing (HPP; 200–600 MPa, 2 min), freezing (−30 °C, 48 h), and frozen storage (−18 °C, 6 months) on the macroelement and trace element content in brine-canned mackerel (Scomber colias). Most elements (Na, Ca, Ba, Mn, Fe, Cu, Cd, Sn, As, S, and Se) showed an increased (p < 0.05) presence in mackerel muscle canned after freezing. A content increase (p < 0.05) was also observed for Na and Sn if prior frozen storage was also applied; on the contrary, Ca, Ba, Mn, Fe, Cd, S, and Se showed a content decrease (p < 0.05) as a result of such storage. Freezing, frozen storage, and canning led to lower values (p < 0.05) in canned fish for K, Mg, Pb, and P. Prior HPP led to relevant content decreases (p < 0.05) for K, Mg, Ca, Ba, Mn, Fe, Pb, and P contents in fish canned after the freezing step; HPP provoked additional decreases (p < 0.05) in Ca, Ba, and Mn levels in samples corresponding to 6-month frozen storage. On the contrary, prior HPP led to marked increases (p < 0.05) for Cd, S, and Se contents in all canned samples. Content changes are explained on the basis of modifications of other constituents and liquor losses from muscle.
关键词：chub mackerel; high-pressure processing; freezing; frozen storage; canning; macroelements; trace elements; protein denaturation; liquor loss: packaging medium chub mackerel ; high-pressure processing ; freezing ; frozen storage ; canning ; macroelements ; trace elements ; protein denaturation ; liquor loss: packaging medium