TY - JOUR
T1 - Will seabass (Dicentrarchus labrax) quality change in a warmer ocean?
AU - Barbosa, Vera
AU - Maulvault, Ana Luísa
AU - Alves, Ricardo N.
AU - Anacleto, Patrícia
AU - Pousão-Ferreira, Pedro
AU - Carvalho, Maria Luísa
AU - Nunes, Maria Leonor
AU - Rosa, Rui
AU - Marques, António
PY - 2017/7/1
Y1 - 2017/7/1
N2 - The impacts of climate change on seafood quality, safety and human health are still unknown. The present study investigated the effect of warming on fatty acids and elements content in two tissues (muscle and liver) of the relevant commercial seabass species (Dicentrarchus labrax). After exposing fish to increased seawater temperature for a period of 60 days, higher saturated fatty acid (SFA) levels were observed in fish muscle (2.16% increase); whereas lower SFA levels were observed in fish liver (5.42% decrease). On the other hand, monounsaturated fatty acids (MUFA) and polyunsaturated fatty acids (PUFA) contents decreased in both muscle (1.77% and 0.39%, respectively) and liver (10.54% and 8.11%, respectively) of fish subjected to warmer conditions. Additionally, warming promoted changes in fish elemental profiles, leading to significantly higher levels of Cl in the muscle and lower levels of Rb in the liver. Overall, data showed that fatty acids and elemental contents were affected by temperature, though representing small implications to human health. Moreover, this preliminary study highlights the importance of conducting further seafood risk-benefit assessments under climate change contexts.
AB - The impacts of climate change on seafood quality, safety and human health are still unknown. The present study investigated the effect of warming on fatty acids and elements content in two tissues (muscle and liver) of the relevant commercial seabass species (Dicentrarchus labrax). After exposing fish to increased seawater temperature for a period of 60 days, higher saturated fatty acid (SFA) levels were observed in fish muscle (2.16% increase); whereas lower SFA levels were observed in fish liver (5.42% decrease). On the other hand, monounsaturated fatty acids (MUFA) and polyunsaturated fatty acids (PUFA) contents decreased in both muscle (1.77% and 0.39%, respectively) and liver (10.54% and 8.11%, respectively) of fish subjected to warmer conditions. Additionally, warming promoted changes in fish elemental profiles, leading to significantly higher levels of Cl in the muscle and lower levels of Rb in the liver. Overall, data showed that fatty acids and elemental contents were affected by temperature, though representing small implications to human health. Moreover, this preliminary study highlights the importance of conducting further seafood risk-benefit assessments under climate change contexts.
KW - Essential elements
KW - Fatty acids
KW - Ocean warming
KW - Seabass
KW - Seafood quality
UR - http://www.scopus.com/inward/record.url?scp=85016140403&partnerID=8YFLogxK
U2 - 10.1016/j.foodres.2017.03.024
DO - 10.1016/j.foodres.2017.03.024
M3 - Article
AN - SCOPUS:85016140403
VL - 97
SP - 27
EP - 36
JO - Food Research International
JF - Food Research International
SN - 0963-9969
ER -