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First Evidence of Altered Sensory Quality in a Shellfish Exposed to Decreased pH Relevant to Ocean Acidification

Författare och institution:
Samuel Dupont (Institutionen för biologi och miljövetenskap); E. Hall (-); P. Calosi (-); Bengt Lundve (Sven Lovén centrum för marina vetenskaper)
Publicerad i:
Journal of Shellfish Research, 33 ( 3 ) s. 857-861
Artikel, refereegranskad vetenskaplig
Sammanfattning (abstract):
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 degrees 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 pH 8.0 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.
Ämne (baseras på Högskoleverkets indelning av forskningsämnen):
Biologiska vetenskaper ->
Ekologi ->
Marin ekologi
pH, acidification, taste, texture, appearance, northern shrimp, Pandalus borealis, SHRIMP PANDALUS-BOREALIS, EARLY-LIFE STAGES, CARBONIC-ACID, DISSOCIATION, CONSTANTS, SEAWATER, BIOLOGY, Fisheries, Marine & Freshwater Biology
Postens nummer:
Posten skapad:
2015-01-13 09:43

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