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

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"

本数据集包含15尾大西洋鲭（Atlantic mackerel）个体的脂肪酸浓度（单位：mg·g⁻¹）与水分数据，这些样本于2020年7月26日在法国杜阿尔讷内兹湾（Baie de Douarnenez）通过手钓方式采集。检测分别在T0时刻（鱼类死亡后即刻）进行，随后对同一批个体分别在2-4℃与18-20℃两种温度下储存6、12、24小时后再次检测，此外还包含经烧烤（grill）或清蒸（steam）烹制后的检测数据。本数据集共计75组检测结果。相关分析细节可参见：Sardenne Fany、Puccinelli Eleonora、Vagner Marie、Pecquerie Laure、Bideau Antoine、Le Grand Fabienne、Soudant Philippe（2021）。《死后储存条件与烹制方式对大西洋鲭（Scomber scombrus）长链Omega-3脂肪酸含量的影响》，《食品化学（Food Chemistry）》，第359卷，129828（6页）。https://doi.org/10.1016/j.foodchem.2021.129828