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Development of New Canned Chub Mackerel Products Incorporating Edible Seaweeds—Influence on the Minerals and Trace Elements Composition

机译：含食用海藻的新型罐装鲭鱼鲭鱼罐头产品的开发—对矿物质和微量元素组成的影响

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摘要

This study aimed to develop new canned chub mackerel products incorporating edible seaweeds ( , , , , sp. and sp.) harvested in the Portuguese North-Central coast, with simultaneous sensory improvement and minerals enrichment. Two processes were compared, namely the addition of seaweeds in i) the canning step and ii) in the brining step (as the replacement for salt). The concentrations of four macrominerals (Na, K, Ca and Mg), chloride, and twelve trace elements (Co, Cu, Fe, I, Li, Mn, Mo, Rb, Se, Sr, V and Zn) were determined by high-resolution continuum source flame atomic absorption spectrometry (HR-CS-FAAS) and inductively coupled plasma mass spectrometry (ICP-MS), respectively. Results showed that canned chub mackerel incorporating and was found to be the preferred sensory option, also exhibiting contents enriched with Cl, Co, Cu, Fe, I, Li, Mg, Mn, Mo, Na, Rb, Se, and Sr. This effect was more pronounced when both seaweed species were added to replace the salt added in the brining step.
机译：这项研究的目的是开发新的罐装鲭鱼鲭鱼罐头产品，该产品结合了在葡萄牙中北部海岸收获的食用海藻（，，，，sp。和sp。），同时改善了感官和矿物质含量。比较了两个过程，即在i）装罐步骤和ii）在盐渍步骤中（作为盐的替代品）添加海藻。四种矿物（Na，K，Ca和Mg），氯化物和十二种微量元素（Co，Cu，Fe，I，Li，Mn，Mo，Rb，Se，Sr，V和Zn）的浓度通过高压测定。分辨率连续体源火焰原子吸收光谱法（HR-CS-FAAS）和电感耦合等离子体质谱法（ICP-MS）。结果显示罐装鲭鱼鲭鱼掺入并被发现是首选的感官选择，并且还表现出富含Cl，Co，Cu，Fe，I，Li，Mg，Mn，Mo，Na，Rb，Se和Sr的含量。当同时添加两种海藻来代替在咸化步骤中添加的盐时，效果更明显。

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