Post-mortem storage conditions and cooking methods affect long-chain omega-3 fatty acid content in Atlantic mackerel (Scomber scombrus)
Fany Sardenne, Eleonora Puccinelli, Marie Vagner, Laure Pecquerie, Antoine Bideau, Fabienne Le Grand, Philippe Soudant
Topics & Concepts
ScomberDocosahexaenoic acidEicosapentaenoic acidFood scienceMackerelPelagic zoneChemistryFatty acidFish <Actinopterygii>FisheryPolyunsaturated fatty acidBiologyBiochemistryMeat and Animal Product QualityAquaculture Nutrition and GrowthAdvanced Chemical Sensor Technologies