First evidence of altered sensory quality in a shellfish exposed to decreased pH relevant to ocean acidification ...

• Main Authors: Dupont, Sam, Hall, Emilie, Calosi, Piero, Lundve, Bengt
• Format: Dataset
• Language: English
• Published: PANGAEA 2014
• Subjects: Animalia; Arthropoda; Benthic animals; Benthos; Coast and continental shelf; Containers and aquaria 20-1000 L or < 1 m**2; Laboratory experiment; North Atlantic; Other studied parameter or process; Pandalus borealis; Single species; Temperate; Species; Treatment; Score; Rank; Percentage; Salinity; Temperature, water; pH; pH, standard deviation; Alkalinity, total; Alkalinity, total, standard deviation; Partial pressure of carbon dioxide water at sea surface temperature wet air; Partial pressure of carbon dioxide, standard deviation; Carbonate system computation flag; Carbon dioxide; Fugacity of carbon dioxide water at sea surface temperature wet air; Bicarbonate ion; Carbonate ion; Carbon, inorganic, dissolved; Aragonite saturation state; Calcite saturation state; Experiment; Potentiometric; Potentiometric titration; Calculated using CO2SYS; Calculated using seacarb after Nisumaa et al. 2010; Ocean Acidification International Coordination Centre OA-ICC; northern shrimp; Ocean acidification
• Online Access: https://dx.doi.org/10.1594/pangaea.844880; https://doi.pangaea.de/10.1594/PANGAEA.844880

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 ... : In order to allow full comparability with other ocean acidification data sets, the R package seacarb (Gattuso et al, 2015) was used to compute a complete and consistent set of carbonate system variables, as described by Nisumaa et al. (2010). In this dataset the original values were archived in addition with the recalculated parameters (see related PI). The date of carbonate chemistry calculation is 2015-03-25. ...