Figure 2.

Determination of Mn content (mg·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–d) 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 as expressed in Figure 1.