Fatty acids data for dorsal muscle of the Atlantic mackerel Scomber scombrus in the first hours following death and after cooking

Date 2021-05
Author(s) Sardenne FanyORCID1, Puccinelli EleonoraORCID1, Vagner MarieORCID1, Pecquerie LaureORCID1, Bideau Antoine1, Le Grand FabienneORCID1, Soudant PhilippeORCID1
Affiliation(s) 1 : Univ Brest, CNRS, IRD, Ifremer, LEMAR, F-29280 Plouzané, France
DOI 10.17882/80453
Publisher SEANOE
Abstract

The following dataset contains fatty acids concentrations (in mg.g-1) and moisture data for 15 Atlantic mackerel individuals collected by hand line in the Baie de Douarnenez, France on July 26th 2020. Measurements were done at T0 (immediately after death) and repeated on the same individuals after storage at two temperatures (2-4°C or 18-20°C) for 6, 12 and 24 hours following death, and after cooking (grill or steam). Seventy-five measurements are therefore provided. Analytical details can be found in “Sardenne Fany, Puccinelli Eleonora, Vagner Marie, Pecquerie Laure, Bideau Antoine, Le Grand Fabienne, Soudant Philippe (2021). Post-mortem storage conditions and cooking methods affect long-chain omega-3 fatty acid content in Atlantic mackerel (Scomber scombrus). Food Chemistry, 359, 129828 (6p.). https://doi.org/10.1016/j.foodchem.2021.129828"

Licence CC-BY
Utilisation Data are published without any warranty, express or implied. The user assumes all risk arising from his/her use of data. Data are intended to be research-quality and include estimates of data quality and accuracy, but it is possible that these estimates or the data themselves contain errors. It is the sole responsibility of the user to assess if the data are appropriate for his/her use, and to interpret the data, data quality, and data accuracy accordingly. Authors welcome users to ask questions and report problems.
Data
File Size Format Processing Access
data 57 KB XLS, XLSX Quality controlled data Open access
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How to cite 

Sardenne Fany, Puccinelli Eleonora, Vagner Marie, Pecquerie Laure, Bideau Antoine, Le Grand Fabienne, Soudant Philippe (2021). Fatty acids data for dorsal muscle of the Atlantic mackerel Scomber scombrus in the first hours following death and after cooking. SEANOE. https://doi.org/10.17882/80453


In addition to properly cite this dataset, it would be appreciated that the following work(s) be cited too, when using this dataset in a publication :


Sardenne Fany, Puccinelli Eleonora, Vagner Marie, Pecquerie Laure, Bideau Antoine, Le Grand Fabienne, Soudant Philippe (2021). Post-mortem storage conditions and cooking methods affect long-chain omega-3 fatty acid content in Atlantic mackerel (Scomber scombrus). Food Chemistry, 359, 129828 (6p.). https://doi.org/10.1016/j.foodchem.2021.129828