Table 2.
Determination of different alkali (Na and K) and alkaline earth (Mg and Ba) metal elements contents * in initial raw fish and canned mackerel subjected to different processing conditions **.
| Element | Frozen Storage Time (Months) | High-Pressure Processing (HPP) (MPa) | |||
|---|---|---|---|---|---|
| CT | 200 | 400 | 600 | ||
|
Na (g·kg−1 dry muscle) |
Initial raw fish | 2.31 A (0.04) |
2.31 A (0.04) |
2.31 A (0.04) |
2.31 A (0.04) |
| 0 | 5.07 abB (0.10) |
5.14 bB (0.06) |
4.95 aB (0.10) |
4.98 abB (0.28) |
|
| 6 | 5.48 aC (0.22) |
5.46 aB (0.26) |
5.63 aC (0.24) |
5.40 aB (0.19) |
|
|
K (g·kg−1 dry muscle) |
Initial raw fish | 3.46 C (0.19) |
3.46 C (0.19) |
3.46 C (0.19) |
3.46 C (0.19) |
| 0 | 1.53 bB (0.05) |
1.55 bB (0.12) |
1.37 aB (0.02) |
1.29 aB (0.10) |
|
| 6 | 1.10 aA (0.13) |
1.05 aA (0.11) |
1.05 aA (0.03) |
1.00 aA (0.05) |
|
|
Mg (g·kg−1 dry muscle) |
Initial raw fish | 0.51 C (0.02) |
0.51 C (0.02) |
0.51 C (0.02) |
0.51 C (0.02) |
| 0 | 0.18 bB (0.01) |
0.19 bB (0.01) |
0.16 aB (0.00) |
0.15 aB (0.01) |
|
| 6 | 0.14 aA (0.01) |
0.13 aA (0.00) |
0.13 aA (0.00) |
0.13 aA (0.01) |
|
|
Ba (mg·kg−1 dry muscle) |
Initial raw fish | 0.054 B (0.003) |
0.054 B (0.003) |
0.054 B (0.003) |
0.054 B (0.003) |
| 0 | 0.085 cC (0.03) |
0.058 bB (0.06) |
0.047 bB (0.007) |
0.017 aA (0.004) |
|
| 6 | 0.042 cA (0.007) |
0.039 cA (0.003) |
0.026 bA (0.005) |
0.015 aA (0.002) |
|
* Mean values of three replicates (n = 3). Standard deviations are indicated in brackets. ** In each row, different lower-case letters (a–c) denote significant differences (p < 0.05) as a result of HPP. In each column, capital letters (A–C) denote significant differences (p < 0.05) as a result of freezing and frozen storage.