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| Autores principales: | , , , |
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| Formato: | Dataset Open Access |
| Lenguaje: | en |
| Publicado: |
PANGAEA
2014
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| Materias: | |
| Acceso en línea: | https://doi.org/10.1594/PANGAEA.844880 |
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| _version_ | 1867170983740178432 |
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| author | Dupont, Sam Hall, Emilie Calosi, Piero Lundve, Bengt |
| author_facet | Dupont, Sam Hall, Emilie Calosi, Piero Lundve, Bengt |
| collection | Datos científicos de ciencias marinas y ambientales |
| contents | Understanding how seafood will be influenced by coming environmental changes such as ocean acidification is a research priority. One major gap in knowledge relates to the fact that many experiments are not considering relevant end points related directly to production (e.g., size, survival) and product quality (e.g., sensory quality) that can have important repercussions for consumers and the seafood market. The aim of this experiment was to compare the survival and sensory quality of the adult northern shrimp (Pandalus borealis) exposed for 3 wk to a temperature at the extreme of its thermal tolerance (11°C) and 2 pH treatments: pH 8.0 (the current average pH at the sampling site) and pH 7.5 (which is out of the current natural variability and relevant to near-future ocean acidification). Results show that decreased pH increased mortality significantly, by 63%. Sensory quality was assessed through semiqualitative scoring by a panel of 30 local connoisseurs. They were asked to rate 4 shrimp (2 from each pH treatment) for 3 parameters: appearance, texture and taste. Decreased pH reduced the score significantly for appearance and taste, but not texture. As a consequence, shrimp maintained in pH8.0 had a 3.4 times increased probability to be scored as the best shrimp on the plate, whereas shrimp from the pH 7.5 treatment had a 2.6 times more chance to be scored as the least desirable shrimp on the plate. These results help to prove the concept that ocean acidification can modulate sensory quality of the northern shrimp P. borealis. More research is now needed to evaluate impacts on other seafood species, socioeconomic consequences, and potential options. |
| format | Dataset Open Access |
| id | pangaea_https___doi_org_10_1594_PANGAEA_844880 |
| institution | PANGAEA |
| language | en |
| publishDate | 2014 |
| publisher | PANGAEA |
| record_format | pangaea |
| spellingShingle | First evidence of altered sensory quality in a shellfish exposed to decreased pH relevant to ocean acidification Dupont, Sam Hall, Emilie Calosi, Piero Lundve, Bengt Alkalinity, total; Alkalinity, total, standard deviation; Animalia; Aragonite saturation state; Arthropoda; Benthic animals; Benthos; Bicarbonate ion; Calcite saturation state; Calculated using CO2SYS; Calculated using seacarb after Nisumaa et al. (2010); Carbon, inorganic, dissolved; Carbonate ion; Carbonate system computation flag; Carbon dioxide; Coast and continental shelf; Containers and aquaria (20-1000 L or < 1 m**2); EXP; Experiment; Fugacity of carbon dioxide (water) at sea surface temperature (wet air); Gullmarsfjord_OA; Laboratory experiment; North Atlantic; OA-ICC; Ocean acidification; Ocean Acidification International Coordination Centre; Other studied parameter or process; Pandalus borealis; Partial pressure of carbon dioxide, standard deviation; Partial pressure of carbon dioxide (water) at sea surface temperature (wet air); Percentage; pH, standard deviation; pH, total scale; Potentiometric; Potentiometric titration; Rank; Salinity; Score; Single species; Species; Temperate; Temperature, water; Treatment Understanding how seafood will be influenced by coming environmental changes such as ocean acidification is a research priority. One major gap in knowledge relates to the fact that many experiments are not considering relevant end points related directly to production (e.g., size, survival) and product quality (e.g., sensory quality) that can have important repercussions for consumers and the seafood market. The aim of this experiment was to compare the survival and sensory quality of the adult northern shrimp (Pandalus borealis) exposed for 3 wk to a temperature at the extreme of its thermal tolerance (11°C) and 2 pH treatments: pH 8.0 (the current average pH at the sampling site) and pH 7.5 (which is out of the current natural variability and relevant to near-future ocean acidification). Results show that decreased pH increased mortality significantly, by 63%. Sensory quality was assessed through semiqualitative scoring by a panel of 30 local connoisseurs. They were asked to rate 4 shrimp (2 from each pH treatment) for 3 parameters: appearance, texture and taste. Decreased pH reduced the score significantly for appearance and taste, but not texture. As a consequence, shrimp maintained in pH8.0 had a 3.4 times increased probability to be scored as the best shrimp on the plate, whereas shrimp from the pH 7.5 treatment had a 2.6 times more chance to be scored as the least desirable shrimp on the plate. These results help to prove the concept that ocean acidification can modulate sensory quality of the northern shrimp P. borealis. More research is now needed to evaluate impacts on other seafood species, socioeconomic consequences, and potential options. |
| title | First evidence of altered sensory quality in a shellfish exposed to decreased pH relevant to ocean acidification |
| topic | Alkalinity, total; Alkalinity, total, standard deviation; Animalia; Aragonite saturation state; Arthropoda; Benthic animals; Benthos; Bicarbonate ion; Calcite saturation state; Calculated using CO2SYS; Calculated using seacarb after Nisumaa et al. (2010); Carbon, inorganic, dissolved; Carbonate ion; Carbonate system computation flag; Carbon dioxide; Coast and continental shelf; Containers and aquaria (20-1000 L or < 1 m**2); EXP; Experiment; Fugacity of carbon dioxide (water) at sea surface temperature (wet air); Gullmarsfjord_OA; Laboratory experiment; North Atlantic; OA-ICC; Ocean acidification; Ocean Acidification International Coordination Centre; Other studied parameter or process; Pandalus borealis; Partial pressure of carbon dioxide, standard deviation; Partial pressure of carbon dioxide (water) at sea surface temperature (wet air); Percentage; pH, standard deviation; pH, total scale; Potentiometric; Potentiometric titration; Rank; Salinity; Score; Single species; Species; Temperate; Temperature, water; Treatment |
| url | https://doi.org/10.1594/PANGAEA.844880 |