Vacuum packaging and ascorbic acid were tested for their ability to prevent heme iron loss in mackerel ( Scomber scombrus ). Vacuum packed samples had less heme breakdown than air packed samples at frozen storage temperatures above −20°C. Ascorbic acid protected the heme at all temperatures when compared to air or vacuum packed samples.
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GOMEZ‐BASAURI et al. (1992) studied this question.
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