First evidence of altered sensory quality in a shellfish exposed to decreased pH relevant to ocean acidification ...
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 prod...
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ftdatacite:10.1594/pangaea.844880 2023-06-11T04:15:02+02:00 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 2014 text/tab-separated-values https://dx.doi.org/10.1594/pangaea.844880 https://doi.pangaea.de/10.1594/PANGAEA.844880 en eng PANGAEA https://cran.r-project.org/package=seacarb https://dx.doi.org/10.2983/035.033.0320 https://cran.r-project.org/package=seacarb Creative Commons Attribution 3.0 Unported https://creativecommons.org/licenses/by/3.0/legalcode cc-by-3.0 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 Dataset Supplementary Dataset dataset 2014 ftdatacite https://doi.org/10.1594/pangaea.84488010.2983/035.033.0320 2023-05-02T09:32:36Z 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. ... Dataset North Atlantic northern shrimp Ocean acidification Pandalus borealis DataCite Metadata Store (German National Library of Science and Technology) |
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Open Polar |
collection |
DataCite Metadata Store (German National Library of Science and Technology) |
op_collection_id |
ftdatacite |
language |
English |
topic |
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 |
spellingShingle |
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 Dupont, Sam Hall, Emilie Calosi, Piero Lundve, Bengt First evidence of altered sensory quality in a shellfish exposed to decreased pH relevant to ocean acidification ... |
topic_facet |
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 |
description |
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. ... |
format |
Dataset |
author |
Dupont, Sam Hall, Emilie Calosi, Piero Lundve, Bengt |
author_facet |
Dupont, Sam Hall, Emilie Calosi, Piero Lundve, Bengt |
author_sort |
Dupont, Sam |
title |
First evidence of altered sensory quality in a shellfish exposed to decreased pH relevant to ocean acidification ... |
title_short |
First evidence of altered sensory quality in a shellfish exposed to decreased pH relevant to ocean acidification ... |
title_full |
First evidence of altered sensory quality in a shellfish exposed to decreased pH relevant to ocean acidification ... |
title_fullStr |
First evidence of altered sensory quality in a shellfish exposed to decreased pH relevant to ocean acidification ... |
title_full_unstemmed |
First evidence of altered sensory quality in a shellfish exposed to decreased pH relevant to ocean acidification ... |
title_sort |
first evidence of altered sensory quality in a shellfish exposed to decreased ph relevant to ocean acidification ... |
publisher |
PANGAEA |
publishDate |
2014 |
url |
https://dx.doi.org/10.1594/pangaea.844880 https://doi.pangaea.de/10.1594/PANGAEA.844880 |
genre |
North Atlantic northern shrimp Ocean acidification Pandalus borealis |
genre_facet |
North Atlantic northern shrimp Ocean acidification Pandalus borealis |
op_relation |
https://cran.r-project.org/package=seacarb https://dx.doi.org/10.2983/035.033.0320 https://cran.r-project.org/package=seacarb |
op_rights |
Creative Commons Attribution 3.0 Unported https://creativecommons.org/licenses/by/3.0/legalcode cc-by-3.0 |
op_doi |
https://doi.org/10.1594/pangaea.84488010.2983/035.033.0320 |
_version_ |
1768371534802452480 |