Effect of High-Pressure Processing and Frozen Storage Prior to Canning on the Content of Essential and Toxic Elements in Mackerel

The mineral content of canned (115 °C, 45 min; Fo = 7 min) Atlantic Chub mackerel (Scomber colias) previously subjected to different high-pressure processing (HPP) (200, 400, and 600 MPa for 2 conditions frozen storage times (3, 10, 15 months at −18 °C) was studied. Prior steps modified extensively the contents essential toxic elements, so that substantial changes were produced in fish. Thus, showed higher levels most (Na, Ca, Fe, Co, Cu, Se) (Sn, As) elements when compared with initial raw fish; contrary, some (K, Mg, P) (Pb) revealed lower values samples. HPP led increased (S, (Cd) elements; opposite effect on Ca Mn (essentials) Ba (toxic) elements. Scarce effects time could be concluded; remarkably, increase levels, while decreases K, Cd, Pb contents. Changes element are explained basis protein denaturation, lipid breakdown, water liquor losses from fish muscle, muscle interaction brine-packaging medium.