Figure 1.

Determination of Ca content (g·kg⁻¹ dry muscle) * in initial raw fish (IRF) and canned mackerel subjected to high-pressure processing (HPP), freezing, and frozen storage **. * Mean values of three replicates (n = 3). Standard deviations are indicated by bars. For each frozen storage time (0 or 6 months), different lower-case letters (a–c) denote significant differences (p < 0.05) as a result of HPP. For each HPP condition, capital letters (A–C) denote significant differences (p < 0.05) as a result of frozen storage time. ** Sample name abbreviations: CT (control batch; without HPP), M-0 (fish canned after freezing) and M-6 (fish canned after a 6-month frozen storage).