Macroelements and Trace Elements Content in Brine-Canned Mackerel (Scomber colias) Subjected to High-Pressure Processing and Frozen Storage

RANCIDITY DEVELOPMENT DURING MACKEREL (Scomber scombrus) FROZEN STORAGE: EFFECT OF CATCHING SEASON AND COMMERCIAL PRESENTATION

Lipid hydrolysis and oxidation development in frozen mackerel (Scomber scombrus): Effect of a high hydrostatic pressure pre-treatment

Effect of combining high-pressure processing and frozen storage on the functional and sensory properties of horse mackerel (Trachurus trachurus)

Aldehyde formation in frozen mackerel (Scomber scombrus) in the presence and absence of instant green tea.

The effect of frozen storage on lipid peroxidation in Atlantic mackerel (Scomber scombrus) stored for up to 26 weeks at -10 or -80°C (control), with and without green tea antioxidants, was investigated. Hydroperoxides (PV) and aldehydes (TBARS) were measured by HPLC and LC-MS and hexanal by GC. There was an increase in peroxide value which was associated with an increase in aldehydes, followed ...

Comparison of carotenoid content in fresh, frozen and canned corn

The carotenoid content of fresh, commercially canned and frozen samples of two cultivars, White Shoepeg (WS) and Golden Whole Kernel (GWK) corn (Zea mays), from the same production field was studied. WS and GWK corn samples were harvested daily over a five-day-period and randomly selected for analysis as fresh, frozen or canned. Major carotenoids detected were lutein and zeaxanthin, and to a le...