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Seawater carbonate chemistry and biochemical composition and nutritional properties of the commercially valuable oysters Magallana gigas and Ostrea edulis (2022)

Lemasson, Anaëlle J ; Hall-Spencer, Jason M ; Kuri, V ; [et al.]

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Publication Date: 2024-03-15

Description: Ocean acidification and warming may threaten future seafood production, safety and quality by negatively impacting the fitness of marine species. Identifying changes in nutritional quality, as well as species most at risk, is crucial if societies are to secure food production. Here, changes in the biochemical composition and nutritional properties of the commercially valuable oysters, Magallana gigas and Ostrea edulis, were evaluated following a 12-week exposure to six ocean acidification and warming scenarios that were designed to reflect the temperature (+3 °C above ambient) and atmospheric pCO2 conditions (increase of 350–600 ppm) predicted for the mid-to end-of-century. Results suggest that O. edulis, and especially M. gigas, are likely to become less nutritious (i.e. containing lower levels of protein, lipid, and carbohydrate), and have reduced caloric content under ocean acidification and warming. Important changes to essential mineral composition under ocean acidification and warming were evident in both species; enhanced accumulation of copper in M. gigas may be of concern regarding consumption safety. In light of these findings, the aquaculture industry may wish to consider a shift in focus toward species that are most robust to climate change and less prone to deterioration in quality, in order to secure future food provision and socio-economic benefits of aquaculture.

Keywords: Alkalinity, total; Alkalinity, total, standard deviation; Animalia; Aragonite saturation state; Aragonite saturation state, standard deviation; Ash; Benthic animals; Benthos; Bicarbonate ion; Biomass/Abundance/Elemental composition; Bottles or small containers/Aquaria (〈20 L); Calcite saturation state; Calcite saturation state, standard deviation; Calcium; Calculated using CO2SYS; Calculated using seacarb after Nisumaa et al. (2010); Caloric content per dry mass; Carbon, inorganic, dissolved; Carbonate ion; Carbonate system computation flag; Carbon dioxide; Coast and continental shelf; Condition index; Copper; Crassostrea gigas; EXP; Experiment; Fugacity of carbon dioxide (water) at sea surface temperature (wet air); Iron; Laboratory experiment; Lipids; Magnesium; Moisture; Mollusca; North Atlantic; Number; OA-ICC; Ocean Acidification International Coordination Centre; Ostrea edulis; Other studied parameter or process; Partial pressure of carbon dioxide, standard deviation; Partial pressure of carbon dioxide (water) at sea surface temperature (wet air); pH; pH, standard deviation; Plymouth_Sound; Potassium; Potentiometric; Potentiometric titration; Proteins; Replicate; Salinity; Salinity, standard deviation; Sample ID; Selenium; Single species; Sodium; Species, unique identification; Species, unique identification (Semantic URI); Species, unique identification (URI); Temperate; Temperature; Temperature, water; Temperature, water, standard deviation; Treatment; Type; Zinc

Type: Dataset

Format: text/tab-separated-values, 11142 data points

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Seawater carbonate chemistry and sensory qualities of oysters (2017)

Lemasson, Anaëlle J ; Kuri, V ; Hall-Spencer, Jason M ; [et al.]

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Publication Date: 2024-03-15

Description: 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 sensory attributes-opacity, mouthfeel, aspect of meat, shininess, meat resistance, meat texture, and creaminess-may improve under acidification and warming scenarios. These findings can be considered positive for the future of the aquaculture and food sectors. Crassostrea gigas therefore is expected to remain a key species for food security that is resilient to climate change, whilst retaining its valuable attributes.

Keywords: Alkalinity, total; Alkalinity, total, standard deviation; Animalia; Aragonite saturation state; Aragonite saturation state, standard deviation; Benthic animals; Benthos; Bicarbonate ion; Bottles or small containers/Aquaria (〈20 L); Calcite saturation state; Calcite saturation state, standard deviation; Calculated using CO2SYS; Calculated using seacarb after Nisumaa et al. (2010); Carbon, inorganic, dissolved; Carbonate ion; Carbonate system computation flag; Carbon dioxide; Comment; Crassostrea gigas; Fugacity of carbon dioxide (water) at sea surface temperature (wet air); Laboratory experiment; Laboratory strains; Mollusca; Name; Not applicable; OA-ICC; Ocean Acidification International Coordination Centre; Other studied parameter or process; Oyster; Partial pressure of carbon dioxide, standard deviation; Partial pressure of carbon dioxide (water) at sea surface temperature (wet air); pH; pH, standard deviation; Potentiometric; Potentiometric titration; Replicate; Salinity; Salinity, standard deviation; Score; Single species; Species, unique identification; Species, unique identification (Semantic URI); Species, unique identification (URI); Temperature; Temperature, water; Temperature, water, standard deviation; Treatment; Type

Type: Dataset

Format: text/tab-separated-values, 2207 data points

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