Macroelements and Trace Elements Content in Brine-Canned Mackerel (Scomber colias) 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 (Scomber colias). Most elements (Na, Ca, Ba, Mn, Fe, Cu, Cd, Sn, As, S, an...

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Detalles Bibliográficos
Autores principales: Prego, Ricardo, Vázquez, Manuel, Cobelo-García, Antonio, Aubourg, Santiago P.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7765249/
https://www.ncbi.nlm.nih.gov/pubmed/33333802
http://dx.doi.org/10.3390/foods9121868

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7765249/
https://www.ncbi.nlm.nih.gov/pubmed/33333802
http://dx.doi.org/10.3390/foods9121868

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