Prego Ricardo, Vázquez Manuel, Cobelo-García Antonio, Aubourg Santiago P
Department of Oceanography, Marine Research Institute (CSIC), 36208 Vigo, Spain.
Department of Analytical Chemistry, Faculty of Veterinary Science, University of Santiago de Compostela, 27002 Lugo, Spain.
Foods. 2020 Dec 15;9(12):1868. doi: 10.3390/foods9121868.
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.
本研究分析了预先进行的高压处理（HPP；200 - 600兆帕，2分钟）、冷冻（-30℃，48小时）以及冻藏（-18℃，6个月）对盐水罐装鲭鱼中常量元素和微量元素含量的影响。大多数元素（钾、钠、钙、镁、铁、锌、铜、锰、磷、硫和氯）在冷冻后罐装的鲭鱼肌肉中的含量有所增加（P < 0.05）。如果还进行了预先冻藏，磷和氯的含量也会增加（P < 0.05）；相反，钠、钾、钙、镁、铁、锌和铜的含量则会因这种冻藏而降低（P < 0.05）。冷冻、冻藏和罐装导致罐装鱼中的钾、钠、钙和镁含量降低（P < 0.05）。在冷冻步骤后罐装的鱼中，预先进行的高压处理导致钾、钠、钙、镁、铁、锌、铜和磷的含量显著降低（P < 0.05）；高压处理使对应6个月冻藏的样品中的钠、钾和氯含量进一步降低（P < 0.05）。相反，预先进行的高压处理使所有罐装样品中的铁、锌和铜含量显著增加（P < 0.05）。含量变化是基于其他成分的改变和肌肉中的汁液损失来解释的。
