Prego Ricardo, Cobelo-García Antonio, Martínez Beatriz, Aubourg Santiago P
Department of Oceanography, Marine Research Institute (CSIC), 36208 Vigo, Spain.
Department of Food Technologies, CIFP Coroso, Avenida da Coruña, 174, 15960 Ribeira, Spain.
Foods. 2023 Jun 6;12(12):2289. doi: 10.3390/foods12122289.
The effect of previous frozen storage (-18 °C for 6 months) and different coating media (aqueous: water and brine; oily: sunflower, refined olive, and extra-virgin olive oils) on the essential macroelement and trace element content of canned Atlantic mackerel () was studied. Previous frozen storage led to an increased ( < 0.05) content of canned samples of (oil-coated samples) and (all coating conditions) and to a decreased ( < 0.05) content of (aqueous-coating samples) and (water- and oil-coated samples). For trace elements, a content increase ( < 0.05) in and (brine-canned samples) and (water- and refined-olive-oil-coated samples) was detected in canned fish muscle with frozen storage. Concerning the coating effect, aqueous-coating samples showed lower ( < 0.05) , , , , and contents than their corresponding oil-coated samples. For trace elements, lower average contents were found for , , , , and in aqueous-coating fish muscle when compared to their counterparts coated in oily media. Content changes in the different elements in canned fish muscle are discussed based on interactions with other tissue constituents and modifications that such constituents undergo during processing (i.e., protein denaturation, liquor losses from the muscle, lipid changes).
研究了先前冷冻储存（-18°C，6个月）和不同包衣介质（水性：水和盐水；油性：向日葵油、精炼橄榄油和特级初榨橄榄油）对罐装大西洋鲭（）必需常量元素和微量元素含量的影响。先前的冷冻储存导致（油包衣样品）和（所有包衣条件）罐装样品的含量增加（<0.05），以及（水包衣样品）和（水包衣和油包衣样品）的含量降低（<0.05）。对于微量元素，冷冻储存后，罐装鱼肉中（盐水罐装样品）和（水包衣和精炼橄榄油包衣样品）的含量增加（<0.05）。关于包衣效果，水包衣样品的、、、、和含量低于相应的油包衣样品（<0.05）。对于微量元素，与油包衣介质包衣的鱼肉相比，水包衣鱼肉中的、、、、和平均含量较低。基于与其他组织成分的相互作用以及这些成分在加工过程中发生的变化（即蛋白质变性、肌肉中的液体损失、脂质变化），讨论了罐装鱼肉中不同元素的含量变化。
