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Data Publisher for Earth & Environmental Science

Lemasson, Anaëlle J; Kuri, V; Hall-Spencer, Jason M; Fletcher, Stephen; Moate, Roy; Knights, Antony M (2017): Seawater carbonate chemistry and sensory qualities of oysters [dataset]. PANGAEA, https://doi.org/10.1594/PANGAEA.950770

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Abstract:
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.
Keyword(s):
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
Supplement to:
Lemasson, Anaëlle J; Kuri, V; Hall-Spencer, Jason M; Fletcher, Stephen; Moate, Roy; Knights, Antony M (2017): Sensory Qualities of Oysters Unaltered by a Short Exposure to Combined Elevated pCO2 and Temperature. Frontiers in Marine Science, 4, 352, https://doi.org/10.3389/fmars.2017.00352
Further details:
Gattuso, Jean-Pierre; Epitalon, Jean-Marie; Lavigne, Héloïse; Orr, James (2021): seacarb: seawater carbonate chemistry with R. R package version 3.2.16. https://cran.r-project.org/web/packages/seacarb/index.html
Project(s):
Ocean Acidification International Coordination Centre (OA-ICC)
Comment:
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.
Parameter(s):
#NameShort NameUnitPrincipal InvestigatorMethod/DeviceComment
1TypeTypeLemasson, Anaëlle JStudy
2Species, unique identificationSpecies UIDLemasson, Anaëlle J
3Species, unique identification (URI)Species UID (URI)Lemasson, Anaëlle J
4Species, unique identification (Semantic URI)Species UID (Semantic URI)Lemasson, Anaëlle J
5OysterOyster#Lemasson, Anaëlle J
6TreatmentTreatLemasson, Anaëlle J
7ReplicateReplLemasson, Anaëlle J
8NameNameLemasson, Anaëlle JPanellist
9ScoreScoreLemasson, Anaëlle Jshell to meat ratio
10ScoreScoreLemasson, Anaëlle Jaspect of meat
11ScoreScoreLemasson, Anaëlle Jshininess
12ScoreScoreLemasson, Anaëlle Jopacity
13ScoreScoreLemasson, Anaëlle Jtotal appearance
14ScoreScoreLemasson, Anaëlle Jwith liquor
15ScoreScoreLemasson, Anaëlle Jwithout liquor
16ScoreScoreLemasson, Anaëlle Jtotal aroma
17ScoreScoreLemasson, Anaëlle Jliquor saltiness
18ScoreScoreLemasson, Anaëlle Jliquor depth
19ScoreScoreLemasson, Anaëlle Jmeat resistance
20ScoreScoreLemasson, Anaëlle Jmeat juiciness
21ScoreScoreLemasson, Anaëlle Jmeat texture
22ScoreScoreLemasson, Anaëlle Jsweetness
23ScoreScoreLemasson, Anaëlle Jcreaminess
24ScoreScoreLemasson, Anaëlle Jmeatiness
25ScoreScoreLemasson, Anaëlle Jaftertaste
26ScoreScoreLemasson, Anaëlle Jmouthfeel
27ScoreScoreLemasson, Anaëlle Joveral acceptability
28CommentCommentLemasson, Anaëlle J
29pHpHLemasson, Anaëlle JPotentiometricNBS scale
30pH, standard deviationpH std dev±Lemasson, Anaëlle JPotentiometricNBS scale
31Temperature, waterTemp°CLemasson, Anaëlle J
32Temperature, water, standard deviationTemp std dev±Lemasson, Anaëlle J
33Alkalinity, totalATµmol/kgLemasson, Anaëlle JPotentiometric titration
34Alkalinity, total, standard deviationAT std dev±Lemasson, Anaëlle JPotentiometric titration
35SalinitySalLemasson, Anaëlle J
36Salinity, standard deviationSal std dev±Lemasson, Anaëlle J
37Partial pressure of carbon dioxide (water) at sea surface temperature (wet air)pCO2water_SST_wetµatmLemasson, Anaëlle JCalculated using CO2SYS
38Partial pressure of carbon dioxide, standard deviationpCO2 std dev±Lemasson, Anaëlle JCalculated using CO2SYS
39Calcite saturation stateOmega CalLemasson, Anaëlle JCalculated using CO2SYS
40Calcite saturation state, standard deviationOmega Cal std dev±Lemasson, Anaëlle JCalculated using CO2SYS
41Aragonite saturation stateOmega ArgLemasson, Anaëlle JCalculated using CO2SYS
42Aragonite saturation state, standard deviationOmega Arg std dev±Lemasson, Anaëlle JCalculated using CO2SYS
43Carbonate system computation flagCSC flagYang, YanCalculated using seacarb after Nisumaa et al. (2010)
44pHpHYang, YanCalculated using seacarb after Nisumaa et al. (2010)total scale
45Carbon dioxideCO2µmol/kgYang, YanCalculated using seacarb after Nisumaa et al. (2010)
46Fugacity of carbon dioxide (water) at sea surface temperature (wet air)fCO2water_SST_wetµatmYang, YanCalculated using seacarb after Nisumaa et al. (2010)
47Partial pressure of carbon dioxide (water) at sea surface temperature (wet air)pCO2water_SST_wetµatmYang, YanCalculated using seacarb after Nisumaa et al. (2010)
48Bicarbonate ion[HCO3]-µmol/kgYang, YanCalculated using seacarb after Nisumaa et al. (2010)
49Carbonate ion[CO3]2-µmol/kgYang, YanCalculated using seacarb after Nisumaa et al. (2010)
50Carbon, inorganic, dissolvedDICµmol/kgYang, YanCalculated using seacarb after Nisumaa et al. (2010)
51Aragonite saturation stateOmega ArgYang, YanCalculated using seacarb after Nisumaa et al. (2010)
52Calcite saturation stateOmega CalYang, YanCalculated using seacarb after Nisumaa et al. (2010)
License:
Creative Commons Attribution 4.0 International (CC-BY-4.0)
Status:
Curation Level: Enhanced curation (CurationLevelC)
Size:
2207 data points

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