Macroelements and Trace Elements Content in Brine-Canned Mackerel () 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 (). Most elements (, , , , , , , , , and ) showed an increased ( < 0.05) presence in mackerel muscle canned after freezing. A content increase ( < 0.05) was also observed for and if prior frozen storage was also applied; on the contrary, , , , , , , and showed a content decrease ( < 0.05) as a result of such storage. Freezing, frozen storage, and canning led to lower values ( < 0.05) in canned fish for , , , and . Prior HPP led to relevant content decreases ( < 0.05) for , , , , , , , and contents in fish canned after the freezing step; HPP provoked additional decreases ( < 0.05) in , , and levels in samples corresponding to 6-month frozen storage. On the contrary, prior HPP led to marked increases ( < 0.05) for , , and contents in all canned samples. Content changes are explained on the basis of modifications of other constituents and liquor losses from muscle.