Will seabass (Dicentrarchus labrax) quality change in a warmer ocean?

Vera Barbosa, Ana Luísa Maulvault, Ricardo N. Alves, Patrícia Anacleto, Pedro Pousão-Ferreira, Maria Luísa Carvalho, Maria Leonor Nunes, Rui Rosa, António Marques

Research output: Contribution to journalArticlepeer-review

8 Citations (Scopus)


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.

Original languageEnglish
Pages (from-to)27-36
Number of pages10
JournalFood Research International
Publication statusPublished - 1 Jul 2017


  • Essential elements
  • Fatty acids
  • Ocean warming
  • Seabass
  • Seafood quality


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