Seawater carbonate chemistry and sensory qualities of oysters ...

• Main Authors: Lemasson, Anaëlle J, Kuri, V, Hall-Spencer, Jason M, Fletcher, Stephen, Moate, Roy, Knights, Antony M
• Format: Dataset
• Language: English
• Published: PANGAEA 2017
• Subjects: Animalia; Benthic animals; Benthos; Bottles or small containers/Aquaria <20 L; Crassostrea gigas; Laboratory experiment; Laboratory strains; Mollusca; Not applicable; Other studied parameter or process; Single species; Temperature; Type; Species, unique identification; Species, unique identification URI; Species, unique identification Semantic URI; Oyster; Treatment; Replicate; Name; Score; Comment; pH; pH, standard deviation; Temperature, water; Temperature, water, standard deviation; Alkalinity, total; Alkalinity, total, standard deviation; Salinity; Salinity, standard deviation; Partial pressure of carbon dioxide water at sea surface temperature wet air; Partial pressure of carbon dioxide, standard deviation; Calcite saturation state; Calcite saturation state, standard deviation; Aragonite saturation state; Aragonite saturation state, 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; Potentiometric; Potentiometric titration; Calculated using CO2SYS; Calculated using seacarb after Nisumaa et al. 2010; Ocean Acidification International Coordination Centre OA-ICC; Ocean acidification
• Online Access: https://dx.doi.org/10.1594/pangaea.950770; https://doi.pangaea.de/10.1594/PANGAEA.950770

Reliance on the marine environment for the provision of food is ever-increasing, but future climate change threatens production. Despite this concern, the impact on seafood quality and success of the seafood industry is unknown. Using a short-term study, we test these concerns using a major aquaculture species-Crassostrea gigas-exposing them to three acidification and warming scenarios: (1) ambient pCO2 (400 ppm) & control temperature (15°C), (2) ambient pCO2 (400 ppm) & elevated temperature (20°C), (3) elevated pCO2 (1,000 ppm) & elevated temperature (20°C). Oyster quality was assessed by scoring appearance, aroma, taste, and overall acceptability. A panel of five experts was asked to score nine oysters-three from each treatment-according to agreed criteria. Results indicate that these levels of acidification and warming did not significantly alter the sensory properties of C. gigas, and notably the overall acceptability remained unchanged. Non-statistically supported trends suggest that several ... : In order to allow full comparability with other ocean acidification data sets, the R package seacarb (Gattuso et al, 2021) 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 by seacarb is 2022-11-16. ...