Effect of High-Pressure Processing and Frozen Storage Prior to Canning on the Content of Essential and Toxic Elements in Mackerel

2021 ◽  
Author(s):  
Ricardo Prego ◽  
Beatriz Martínez ◽  
Antonio Cobelo-García ◽  
Santiago P. Aubourg
Keyword(s):  
High Pressure ◽  
Toxic Elements ◽  
Frozen Storage ◽  
High Pressure Processing ◽  
Essential And Toxic Elements

scholarly journals Impact of prior high-pressure processing on lipid damage and volatile amines formation in mackerel muscle subjected to frozen storage and canning

LWT ◽  
2021 ◽  
Vol 135 ◽  
pp. 109957 ◽  
Author(s):  
Ricardo Prego ◽  
Liliana G. Fidalgo ◽  
Jorge A. Saraiva ◽  
Manuel Vázquez ◽  
Santiago P. Aubourg
Keyword(s):  
High Pressure ◽  
Frozen Storage ◽  
High Pressure Processing ◽  
Lipid Damage ◽  
Volatile Amines

scholarly journals Influence of high-pressure processing on quality attributes of haddock and mackerel minces during frozen storage, and fishcakes prepared thereof

2020 ◽  
Vol 59 ◽  
pp. 102236 ◽  
Author(s):  
Janna Cropotova ◽  
Revilija Mozuraityte ◽  
Inger Beate Standal ◽  
Shikha Ojha ◽  
Turid Rustad ◽  
...  
Keyword(s):  
High Pressure ◽  
Frozen Storage ◽  
Quality Attributes ◽  
High Pressure Processing

Enzymatic Activity During Frozen Storage of Atlantic Horse Mackerel (Trachurus trachurus) Pre-treated by High-Pressure Processing

2014 ◽  
Vol 8 (3) ◽  
pp. 493-502 ◽  
Author(s):  
Liliana G. Fidalgo ◽  
Jorge A. Saraiva ◽  
Santiago P. Aubourg ◽  
Manuel Vázquez ◽  
J. Antonio Torres
Keyword(s):  
High Pressure ◽  
Enzymatic Activity ◽  
Frozen Storage ◽  
High Pressure Processing ◽  
Horse Mackerel ◽  
Trachurus Trachurus ◽  
Atlantic Horse Mackerel

scholarly journals Effect of High-Pressure Processing of Atlantic Mackerel (Scomber scombrus) on Biochemical Changes During Commercial Frozen Storage

2015 ◽  
Vol 8 (10) ◽  
pp. 2159-2170 ◽  
Author(s):  
Manuel Pazos ◽  
Lucía Méndez ◽  
Liliana Fidalgo ◽  
Manuel Vázquez ◽  
J. Antonio Torres ◽  
...  
Keyword(s):  
High Pressure ◽  
Frozen Storage ◽  
High Pressure Processing ◽  
Biochemical Changes ◽  
Atlantic Mackerel ◽  
Scomber Scombrus

scholarly journals Macroelements and Trace Elements Content in Brine-Canned Mackerel (Scomber colias) Subjected to High-Pressure Processing and Frozen Storage

Foods ◽  
2020 ◽  
Vol 9 (12) ◽  
pp. 1868
Author(s):  
Ricardo Prego ◽  
Manuel Vázquez ◽  
Antonio Cobelo-García ◽  
Santiago P. Aubourg
Keyword(s):  
High Pressure ◽  
Trace Elements ◽  
Trace Element ◽  
Frozen Storage ◽  
Trace Element Content ◽  
High Pressure Processing ◽  
Element Content ◽  
Content Increase ◽  
Scomber Colias ◽  
Canned Fish

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, and Se) showed an increased (p < 0.05) presence in mackerel muscle canned after freezing. A content increase (p < 0.05) was also observed for Na and Sn if prior frozen storage was also applied; on the contrary, Ca, Ba, Mn, Fe, Cd, S, and Se showed a content decrease (p < 0.05) as a result of such storage. Freezing, frozen storage, and canning led to lower values (p < 0.05) in canned fish for K, Mg, Pb, and P. Prior HPP led to relevant content decreases (p < 0.05) for K, Mg, Ca, Ba, Mn, Fe, Pb, and P contents in fish canned after the freezing step; HPP provoked additional decreases (p < 0.05) in Ca, Ba, and Mn levels in samples corresponding to 6-month frozen storage. On the contrary, prior HPP led to marked increases (p < 0.05) for Cd, S, and Se contents in all canned samples. Content changes are explained on the basis of modifications of other constituents and liquor losses from muscle.

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