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The effects of low pH on the taste and amino acid composition of tiger shrimp
Recent research has revealed that shrimp sensory quality may be affected by ocean acidification but we do not exactly know why. Here we conducted controlled pH exposure experiments on adult tiger shrimp, which were kept in 1000-L tanks continuously supplied with coastal seawater. We compared surviva...
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Formato: | Online Artículo Texto |
Lenguaje: | English |
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Nature Publishing Group UK
2021
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8551290/ https://www.ncbi.nlm.nih.gov/pubmed/34707152 http://dx.doi.org/10.1038/s41598-021-00612-z |
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author | Hsieh, Hsueh-Han Weerathunga, Veran Weerakkody, W. Sanjaya Huang, Wei-Jen Muller, François L. L. Benfield, Mark C. Hung, Chin-Chang |
author_facet | Hsieh, Hsueh-Han Weerathunga, Veran Weerakkody, W. Sanjaya Huang, Wei-Jen Muller, François L. L. Benfield, Mark C. Hung, Chin-Chang |
author_sort | Hsieh, Hsueh-Han |
collection | PubMed |
description | Recent research has revealed that shrimp sensory quality may be affected by ocean acidification but we do not exactly know why. Here we conducted controlled pH exposure experiments on adult tiger shrimp, which were kept in 1000-L tanks continuously supplied with coastal seawater. We compared survival rate, carapace properties and flesh sensory properties and amino acid composition of shrimp exposed to pH 7.5 and pH 8.0 treatments for 28 days. Shrimp reared at pH 7.5 had a lower amino acid content (17.6% w/w) than those reared at pH 8.0 (19.5% w/w). Interestingly, the amino acids responsible for the umami taste, i.e. glutamate and aspartic acid, were present at significantly lower levels in the pH 7.5 than the pH 8.0 shrimp, and the pH 7.5 shrimp were also rated as less desirable in a blind quality test by 40 volunteer assessors. These results indicate that tiger shrimp may become less palatable in the future due to a lower production of some amino acids. Finally, tiger shrimp also had a lower survival rate over 28 days at pH 7.5 than at pH 8.0 (73% vs. 81%) suggesting that ocean acidification may affect both the quality and quantity of future shrimp resources. |
format | Online Article Text |
id | pubmed-8551290 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2021 |
publisher | Nature Publishing Group UK |
record_format | MEDLINE/PubMed |
spelling | pubmed-85512902021-11-01 The effects of low pH on the taste and amino acid composition of tiger shrimp Hsieh, Hsueh-Han Weerathunga, Veran Weerakkody, W. Sanjaya Huang, Wei-Jen Muller, François L. L. Benfield, Mark C. Hung, Chin-Chang Sci Rep Article Recent research has revealed that shrimp sensory quality may be affected by ocean acidification but we do not exactly know why. Here we conducted controlled pH exposure experiments on adult tiger shrimp, which were kept in 1000-L tanks continuously supplied with coastal seawater. We compared survival rate, carapace properties and flesh sensory properties and amino acid composition of shrimp exposed to pH 7.5 and pH 8.0 treatments for 28 days. Shrimp reared at pH 7.5 had a lower amino acid content (17.6% w/w) than those reared at pH 8.0 (19.5% w/w). Interestingly, the amino acids responsible for the umami taste, i.e. glutamate and aspartic acid, were present at significantly lower levels in the pH 7.5 than the pH 8.0 shrimp, and the pH 7.5 shrimp were also rated as less desirable in a blind quality test by 40 volunteer assessors. These results indicate that tiger shrimp may become less palatable in the future due to a lower production of some amino acids. Finally, tiger shrimp also had a lower survival rate over 28 days at pH 7.5 than at pH 8.0 (73% vs. 81%) suggesting that ocean acidification may affect both the quality and quantity of future shrimp resources. Nature Publishing Group UK 2021-10-27 /pmc/articles/PMC8551290/ /pubmed/34707152 http://dx.doi.org/10.1038/s41598-021-00612-z Text en © The Author(s) 2021 https://creativecommons.org/licenses/by/4.0/Open Access This article is licensed under a Creative Commons Attribution 4.0 International License, which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons licence, and indicate if changes were made. The images or other third party material in this article are included in the article's Creative Commons licence, unless indicated otherwise in a credit line to the material. If material is not included in the article's Creative Commons licence and your intended use is not permitted by statutory regulation or exceeds the permitted use, you will need to obtain permission directly from the copyright holder. To view a copy of this licence, visit http://creativecommons.org/licenses/by/4.0/ (https://creativecommons.org/licenses/by/4.0/) . |
spellingShingle | Article Hsieh, Hsueh-Han Weerathunga, Veran Weerakkody, W. Sanjaya Huang, Wei-Jen Muller, François L. L. Benfield, Mark C. Hung, Chin-Chang The effects of low pH on the taste and amino acid composition of tiger shrimp |
title | The effects of low pH on the taste and amino acid composition of tiger shrimp |
title_full | The effects of low pH on the taste and amino acid composition of tiger shrimp |
title_fullStr | The effects of low pH on the taste and amino acid composition of tiger shrimp |
title_full_unstemmed | The effects of low pH on the taste and amino acid composition of tiger shrimp |
title_short | The effects of low pH on the taste and amino acid composition of tiger shrimp |
title_sort | effects of low ph on the taste and amino acid composition of tiger shrimp |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8551290/ https://www.ncbi.nlm.nih.gov/pubmed/34707152 http://dx.doi.org/10.1038/s41598-021-00612-z |
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