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 (Scomber scombrus). 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 was investigated. As...

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Detalles Bibliográficos
Autores principales: Prego, Ricardo, Trigo, Marcos, Martínez, Beatriz, Aubourg, Santiago P.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9698990/
https://www.ncbi.nlm.nih.gov/pubmed/36354989
http://dx.doi.org/10.3390/md20110666

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9698990/
https://www.ncbi.nlm.nih.gov/pubmed/36354989
http://dx.doi.org/10.3390/md20110666

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