FN Archimer Export Format
PT J
TI Post-mortem storage conditions and cooking methods affect long-chain omega-3 fatty acid content in Atlantic mackerel (Scomber scombrus)
BT 
AF Sardenne, Fany
   Puccinelli, Eleonora
   Vagner, Marie
   Pecquerie, Laure
   Bideau, Antoine
   Le Grand, Fabienne
   Soudant, Philippe
AS 1:1;2:2;3:1;4:3;5:2;6:1;7:1;
FF 1:;2:;3:;4:;5:;6:;7:;
C1 Univ Brest, CNRS, IRD, Ifremer, LEMAR, F-29280 Plouzané, France
   Univ Brest, CNRS, IRD, Ifremer, LEMAR, F-29280 Plouzané, France
   Univ Brest, CNRS, IRD, Ifremer, LEMAR, F-29280 Plouzané, France
C2 CNRS, FRANCE
   UBO, FRANCE
   IRD, FRANCE
UM LEMAR
IN WOS Cotutelle UMR
IF 9.231
TC 8
UR https://archimer.ifremer.fr/doc/00690/80243/83318.pdf
LA English
DT Article
DE ;Oxidation;Fatty acids;Lipids;Small pelagic fish;Storage;Cooking method
AB Long-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 Atlantic mackerel. While 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. Here, we stored fish at two temperatures (2-4°C and 18-20°C) and monitored EPA+DHA content in dorsal fillet 6, 12 and 24 hours after fish death and after cooking (grill or steam). Storage duration was the only influencing factor, and EPA+DHA loss was faster at 18-20°C. Six hours after fish death, EPA+DHA content decreased by 1.3±1.3 mg.g-1 (9.6±9.5% of the initial content) but it was highly variable among individuals. Handling between fishing and storage should be as short and as cool as possible to preserve EPA+DHA and food safety. Regarding cooking, EPA+DHA and mono-unsaturated fatty acids increased in grilled fillets. 
PY 2021
PD OCT
SO Food Chemistry
SN 0308-8146
PU Elsevier BV
VL 359
UT 000663770700004
DI 10.1016/j.foodchem.2021.129828
ID 80243
ER

EF