@article{fdi:010082303,
  title = {{P}ost-mortem storage conditions and cooking methods affect long-chain omega-3 fatty acid content in {A}tlantic mackerel ({S}comber scombrus)},
  author = {{S}ardenne, {F}. and {P}uccinelli, {E}. and {V}agner, {M}. and {P}ecquerie, {L}aure and {B}ideau, {A}. and {L}e {G}rand, {F}. and {S}oudant, {P}.},
  editor = {},
  language = {{ENG}},
  abstract = {{L}ong-chain omega-3 fatty acids such as eicosapentaenoic ({EPA}) and docosahexaenoic acids ({DHA}) are health beneficial lipids found in high concentration in pelagic fishes, including {A}tlantic mackerel. {W}hile {EPA} and {DHA} are sensitive to oxidation during fish storage and processing, post-mortem degradation in the first hours following fish death is poorly documented. {H}ere, we stored fish at two temperatures (2-4 degrees {C} and 18-20 degrees {C}) and monitored {EPA} + {DHA} content in dorsal fillet 6, 12 and 24 h after fish death and after cooking (grill or steam). {S}torage duration was the only influencing factor, and {EPA} + {DHA} loss was faster at 18-20 degrees {C}. {S}ix hours after fish death, {EPA} + {DHA} content decreased by 1.3 +/- 1.3 mg.g 1 dw (9.6 +/- 9.5% of the initial content) but it was highly variable among individuals. {H}andling between fishing and storage should be as short and as cool as possible to preserve {EPA} + {DHA} and food safety. {R}egarding cooking, {EPA} + {DHA} and mono-unsaturated fatty acids increased in grilled fillets.},
  keywords = {{O}xidation ; {F}atty acids ; {L}ipids ; {S}mall pelagic fish ; {S}torage ; {C}ooking method ; {ATLANTIQUE}},
  booktitle = {},
  journal = {{F}ood {C}hemistry},
  volume = {359},
  numero = {},
  pages = {129828 [6 ]},
  ISSN = {0308-8146},
  year = {2021},
  DOI = {10.1016/j.foodchem.2021.129828},
  URL = {https://www.documentation.ird.fr/hor/fdi:010082303},
}