Different types of Scomber Scombrus (mackerel) available on the Romanian market (frozen, smoked, oil canned) have been analyzed, in order to highlight the differences in chemical composition between foods obtained using different preservation methods. For this, water content, total acidity, NaCl content, ammonium, total nitrogen and eight essential and/or potentially toxic elements (Cu, Cd, Fe, Mn, Zn, Pb, Cr, and Mg) were determined in five types of mackerel commercial products. The analyses were completed with sensorial analysis, and qualitative identification of antiseptic preservatives (hydrogen sulfide, formaldehyde and benzoic acid) has been performed. Hydrogen sulfide was not detected in any of the products studied, but benzoic acid and formaldehyde were detected in frozen and canned mackerel samples. The highest concentrations of essential elements were observed in frozen mackerel muscles, except iron (the highest value was found in canned mackerel). It can be concluded that concentrations of many essential elements decreased in the fish muscle due to smoking and sterilization. This study showed that the analyzed mackerel samples contain potentially toxic elements at levels without health risks.
