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First evidence of altered sensory quality in a shellfish exposed to decreased pH relevant to ocean acidification
Dupont, S.; Hall, E.; Calosi, P.; Lundve, B. (2014). First evidence of altered sensory quality in a shellfish exposed to decreased pH relevant to ocean acidification. J. Shellfish Res. 33(3): 857-861. https://hdl.handle.net/10.2983/035.033.0320
In: Journal of Shellfish Research. National Shellfisheries Association: Duxbury. ISSN 0730-8000; e-ISSN 1943-6319, more
Peer reviewed article  

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Keywords
    Climate Change
    Climate Change > Climate Change General
    Environmental Managers & Monitoring
    Exploitable Scientific Result
    Fisheries
    Fisheries > Fisheries General
    Policy Makers / Decision Makers
    Scientific Community
    Scientific Publication
    Marine
Author keywords
    pH; acidification; taste; texture; appearance; northern shrimp; Pandalusborealis

Project Top | Authors 
  • Association of European marine biological laboratories, more

Authors  Top 
  • Dupont, S.
  • Hall, E.
  • Calosi, P.
  • Lundve, B.

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°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.

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