Effect of Previous Frozen Storage, Canning Process and Packing Medium on the Fatty Acid Composition of Canned Mackerel
This study addressed the fatty acid (FA) composition of canned Atlantic mackerel (<i>Scomber scombrus</i>). In it, the effect of prior frozen storage (6 months at −18 °C), different packing media (water, brine, and sunflower, refined and extra virgin olive oils), and canning procedure wa...
Main Authors: | , , , |
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Format: | Article |
Language: | English |
Published: |
MDPI AG
2022-10-01
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Series: | Marine Drugs |
Subjects: | |
Online Access: | https://www.mdpi.com/1660-3397/20/11/666 |