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...

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Bibliographic Details
Main Authors: Ricardo Prego, Marcos Trigo, Beatriz Martínez, Santiago P. Aubourg
Format: Article
Language:English
Published: MDPI AG 2022-10-01
Series:Marine Drugs
Subjects:
Online Access:https://www.mdpi.com/1660-3397/20/11/666