Macroelements and Trace Elements Content in Brine-Canned Mackerel (<i>Scomber colias</i>) Subjected to High-Pressure Processing and Frozen Storage
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 (<i>Scomber colias</i>). Most elements (<i>Na</i>,...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2020-12-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/9/12/1868 |