Prego, RicardoVázquez Vázquez, ManuelCobelo García, AntonioAubourg Martínez, Santiago Pedro2020-12-152020-12-152020Prego, R.; Vázquez, M.; Cobelo-García, A.; Aubourg, S.P. Macroelements and Trace Elements Content in Brine-Canned Mackerel (Scomber colias) Subjected to High-Pressure Processing and Frozen Storage. Foods 2020, 9, 1868http://hdl.handle.net/10347/23985This 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 muscleengAttribution 4.0 Internationalhttp://creativecommons.org/licenses/by/4.0/Chub mackerelHigh-pressure processingFreezingFrozen storageCanningMacroelementsTrace elementsProtein denaturationLiquor lossPackaging mediumjournal article10.3390/foods91218682304-8158open access