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>,...
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| Format: | Article |
| Language: | English |
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MDPI AG
2020-12-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/9/12/1868 |
| _version_ | 1797544723240452096 |
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| author | Ricardo Prego Manuel Vázquez Antonio Cobelo-García Santiago P. Aubourg |
| author_facet | Ricardo Prego Manuel Vázquez Antonio Cobelo-García Santiago P. Aubourg |
| author_sort | Ricardo Prego |
| collection | DOAJ |
| description | 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>, <i>Ca</i>, <i>Ba</i>, <i>Mn</i>, <i>Fe</i>, <i>Cu</i>, <i>Cd</i>, <i>Sn</i>, <i>As</i>, <i>S,</i> and <i>Se</i>) showed an increased (<i>p</i> < 0.05) presence in mackerel muscle canned after freezing. A content increase (<i>p</i> < 0.05) was also observed for <i>Na</i> and <i>Sn</i> if prior frozen storage was also applied; on the contrary, <i>Ca</i>, <i>Ba</i>, <i>Mn</i>, <i>Fe</i>, <i>Cd</i>, <i>S</i>, and <i>Se</i> showed a content decrease (<i>p</i> < 0.05) as a result of such storage. Freezing, frozen storage, and canning led to lower values (<i>p</i> < 0.05) in canned fish for <i>K</i>, <i>Mg</i>, <i>Pb</i>, and <i>P</i>. Prior HPP led to relevant content decreases (<i>p</i> < 0.05) for <i>K</i>, <i>Mg</i>, <i>Ca</i>, <i>Ba</i>, <i>Mn</i>, <i>Fe</i>, <i>Pb</i>, and <i>P</i> contents in fish canned after the freezing step; HPP provoked additional decreases (<i>p</i> < 0.05) in <i>Ca</i>, <i>Ba</i>, and <i>Mn</i> levels in samples corresponding to 6-month frozen storage. On the contrary, prior HPP led to marked increases (<i>p</i> < 0.05) for <i>Cd</i>, <i>S</i>, and <i>Se</i> contents in all canned samples. Content changes are explained on the basis of modifications of other constituents and liquor losses from muscle. |
| first_indexed | 2024-03-10T14:04:30Z |
| format | Article |
| id | doaj.art-fb2c5d5fde8644eeb0ff22a172a3141d |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T14:04:30Z |
| publishDate | 2020-12-01 |
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| series | Foods |
| spelling | doaj.art-fb2c5d5fde8644eeb0ff22a172a3141d2023-11-21T00:51:14ZengMDPI AGFoods2304-81582020-12-01912186810.3390/foods9121868Macroelements and Trace Elements Content in Brine-Canned Mackerel (<i>Scomber colias</i>) Subjected to High-Pressure Processing and Frozen StorageRicardo Prego0Manuel Vázquez1Antonio Cobelo-García2Santiago P. Aubourg3Department of Oceanography, Marine Research Institute (CSIC), 36208 Vigo, SpainDepartment of Analytical Chemistry, Faculty of Veterinary Science, University of Santiago de Compostela, 27002 Lugo, SpainDepartment of Oceanography, Marine Research Institute (CSIC), 36208 Vigo, SpainDepartment of Food Technology, Marine Research Institute (CSIC), 36208 Vigo, SpainThis 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>, <i>Ca</i>, <i>Ba</i>, <i>Mn</i>, <i>Fe</i>, <i>Cu</i>, <i>Cd</i>, <i>Sn</i>, <i>As</i>, <i>S,</i> and <i>Se</i>) showed an increased (<i>p</i> < 0.05) presence in mackerel muscle canned after freezing. A content increase (<i>p</i> < 0.05) was also observed for <i>Na</i> and <i>Sn</i> if prior frozen storage was also applied; on the contrary, <i>Ca</i>, <i>Ba</i>, <i>Mn</i>, <i>Fe</i>, <i>Cd</i>, <i>S</i>, and <i>Se</i> showed a content decrease (<i>p</i> < 0.05) as a result of such storage. Freezing, frozen storage, and canning led to lower values (<i>p</i> < 0.05) in canned fish for <i>K</i>, <i>Mg</i>, <i>Pb</i>, and <i>P</i>. Prior HPP led to relevant content decreases (<i>p</i> < 0.05) for <i>K</i>, <i>Mg</i>, <i>Ca</i>, <i>Ba</i>, <i>Mn</i>, <i>Fe</i>, <i>Pb</i>, and <i>P</i> contents in fish canned after the freezing step; HPP provoked additional decreases (<i>p</i> < 0.05) in <i>Ca</i>, <i>Ba</i>, and <i>Mn</i> levels in samples corresponding to 6-month frozen storage. On the contrary, prior HPP led to marked increases (<i>p</i> < 0.05) for <i>Cd</i>, <i>S</i>, and <i>Se</i> contents in all canned samples. Content changes are explained on the basis of modifications of other constituents and liquor losses from muscle.https://www.mdpi.com/2304-8158/9/12/1868chub mackerelhigh-pressure processingfreezingfrozen storagecanningmacroelements |
| spellingShingle | Ricardo Prego Manuel Vázquez Antonio Cobelo-García Santiago P. Aubourg Macroelements and Trace Elements Content in Brine-Canned Mackerel (<i>Scomber colias</i>) Subjected to High-Pressure Processing and Frozen Storage Foods chub mackerel high-pressure processing freezing frozen storage canning macroelements |
| title | Macroelements and Trace Elements Content in Brine-Canned Mackerel (<i>Scomber colias</i>) Subjected to High-Pressure Processing and Frozen Storage |
| title_full | Macroelements and Trace Elements Content in Brine-Canned Mackerel (<i>Scomber colias</i>) Subjected to High-Pressure Processing and Frozen Storage |
| title_fullStr | Macroelements and Trace Elements Content in Brine-Canned Mackerel (<i>Scomber colias</i>) Subjected to High-Pressure Processing and Frozen Storage |
| title_full_unstemmed | Macroelements and Trace Elements Content in Brine-Canned Mackerel (<i>Scomber colias</i>) Subjected to High-Pressure Processing and Frozen Storage |
| title_short | Macroelements and Trace Elements Content in Brine-Canned Mackerel (<i>Scomber colias</i>) Subjected to High-Pressure Processing and Frozen Storage |
| title_sort | macroelements and trace elements content in brine canned mackerel i scomber colias i subjected to high pressure processing and frozen storage |
| topic | chub mackerel high-pressure processing freezing frozen storage canning macroelements |
| url | https://www.mdpi.com/2304-8158/9/12/1868 |
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