GENERAL INFORMATION
-------------------
1.  Dataset Title:
	Contaminants during fish cooking

2.  Authorship:
	Author Name: Pocurull, Eva
	Author Affiliation: https://ror.org/00g5sqv46
	Author Identifier Scheme: ORCID
	Author Identifier: https://orcid.org/0000-0001-5123-995X

	Author Name: Marcé-Recasens, Rosa Maria
	Author Affiliation: https://ror.org/00g5sqv46
	Author Identifier Scheme: ORCID
	Author Identifier: https://orcid.org/0000-0002-5667-2899

	Author Name: Borrull, Francesc
	Author Affiliation: https://ror.org/00g5sqv46
	Author Identifier Scheme: ORCID
	Author Identifier: https://orcid.org/0000-0003-1475-8122

3.  Dataset contact:
	Dataset Contact Name: Fontanals Torroja, Núria
	Dataset Contact Affiliation: Universitat Rovira i Virgili
	Dataset Contact Email: nuria.fontanals@urv.cat

DESCRIPTION
-----------
1.  Language:
	English

2.  Description Value:
	Data of the progress of two contaminants in two fish species when cooking using grilled and steamed modes. The data on raw mode is also included for reference. 
The data of the samples is expressed in grams, whereas the data of the mass losses of the contaminant is expressed in ug.

3.  Subject:
	Chemistry

4.  Keywords:
	Keyword Value: fish
	Keyword Vocabulary: DECS

	Keyword Value: organic compounds
	Keyword Vocabulary: loc

5.  Notes Text:
	Raw values on the data acquired for the experiments of cooking. Otherwise noted, the mass is expressed in grams


Two compounds: metilbenzotiazole and triscloroisopropilfos

Two fish species: tuna and sea bass

Three type of cooking: raw (cru), grilled (brassa), steamed (vapor). Three samples for each type of cooking

6.  Producer:
	Producer Name: Universitat Rovira i Virgili
	Producer Abbreviation: URV
	Producer URL: https://www.urv.cat

7.  Grant information:
	Grant Number Agency: Ministerio de Ciencia e Innovación
	Grant Number Value: PID2020-114587GB-I00

8.  Distributor:
	Distributor Name: Universitat Rovira i Virgili
	Distributor Abbreviation: URV
	Distributor URL: https://dataverse.csuc.cat/dataverse/URV

9.  Depositor:
	Fontanals Torroja, Núria

10.  Date of Deposit:
	2025-05-16

11.  Date of data collection (single date or date range):
	Date of Collection Start: 2023-02-01
	Date of Collection End: 2023-02-28

12.  Kind of Data:
	Experimental data

ACCESS INFORMATION
------------------
1.  Creative Commons License of the dataset:
	CC BY 4.0

2.  Dataset DOI:
	https://doi.org/10.34810/data2261

3.  Related publication:
	Publication Relation Type: IsSupplementTo
	Publication Citation: BORRULL, S.; BORRULL, F.; POCURULL, E.; MARCÉ, R.M. “Effect of cooking on the presence of high production volume chemicals in fish”. Food Control 172 (2025) 111175
	Publication ID Type: doi
	Publication ID Number: https://doi.org/10.1016/j.foodcont.2025.111175

FILE OVERVIEW
-------------
	File name: metilbenzotiazole tuna_1.tab
	File format: text/tab-separated-values

	File name: metiltiobenzotiazole Sea Bass_1.tab
	File format: text/tab-separated-values

	File name: triscloroisopropilfosfat tuna_1.tab
	File format: text/tab-separated-values

	File name: triscloroisopropilfos sea bass_1.tab
	File format: text/tab-separated-values