The nutritional and sensory quality of seafood in a changing climate

Shalders, Tanika C.; Champion, Curtis; Coleman, Melinda A.; Benkendorff, Kirsten

doi:10.1016/j.marenvres.2022.105590

Cited by 17 publications

(12 citation statements)

References 109 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…11 Especially in recent times, studies that determine significant effects of climate-induced environmental change on the nutritional and sensory quality of seafood and its effects on human health are attracting attention as an emerging research area. 14 In the current study, we tested the effect of different constant temperatures within and above the optimal temperature range in rainbow trout.…”

Section: Introductionmentioning

confidence: 99%

“…Global warming, increases in seasonal water temperature, and an increase in the frequency of extreme heatwave events have been reported to affect the worldwide distribution and survival of cold‐water fish 11 . Especially in recent times, studies that determine significant effects of climate‐induced environmental change on the nutritional and sensory quality of seafood and its effects on human health are attracting attention as an emerging research area 14 . In the current study, we tested the effect of different constant temperatures within and above the optimal temperature range in rainbow trout.…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Effect of climate change on fillet quality and shelf‐life of Oncorhynchus mykiss under controlled conditions

Alak,

Kara,

Akköse

et al. 2023

J Sci Food Agric

View full text Add to dashboard Cite

BackgroundTemperature, which affects numerous physiological processes, has been described as the 'main ecological factor' for fish. The aim of this modelling study is to explore the impact of climate‐induced temperature changes on fish fillet quality and shelf life.ResultsThe obtained results showed that temperature stress in rainbow trout effects ash and moisture and inhibits myofibril fragmentation in fillet. However, with the increase in temperature, there was a decrease in the total amount of saturated fatty acids (∑SFA) and significant increases in the total amount of omega 3 (∑n3) and 22:6n‐3 (DHA). It was determined that temperature increase had a negative effect on color, texture, water holding capacity, water activity, pH, lactic acid and glycogen levels in fillets, while it had a positive effect on the delay of microbial spoilage especially in cold storage.ConclusionThis study suggest that the effects of climate change on products quality and shelf life infish take specific research community attention. However, it also highlights knowledge gaps to guide future research in this emerging field.This article is protected by copyright. All rights reserved.

show abstract

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Effect of climate change on fillet quality and shelf‐life of Oncorhynchus mykiss under controlled conditions

Alak,

Kara,

Akköse

et al. 2023

J Sci Food Agric

View full text Add to dashboard Cite

show abstract

“…Firstly, some mariculture products rely on feed sources from land-based agriculture (Newton and Little, 2018;Little et al, 2018), and the resulting environmental impacts of this cannot be ignored (Froehlich et al, 2018). Secondly, most previous studies treated seafood as a broad category of products to be analyzed together with other food groups (Koehn et al, 2022;Shalders et al, 2022;Wang et al, 2022). Plenty of previous researches have also tended to focus on limited species of mariculture products, mostly fish (Pelletier et al, 2009;Yuan et al, 2017), whilst other species such as shellfish or crustacean are seldom considered (Driscoll et al, 2015;Nanda et al, 2021;Mititelu et al, 2022).…”

Section: Introductionmentioning

confidence: 99%

Do mariculture products offer better environment and nutritional choices compared to land-based protein products in China?

Zhang

Zhao

Feng

et al. 2022

Journal of Cleaner Production

View full text Add to dashboard Cite

“…Nutrients derived through the consumption of seafood are vital to global human health and nutrient security (Golden et al, 2021), yet we are only beginning to understand how climate change is impacting the nutritional quality of seafood and the availability of seafoodderived nutrients for consumers (Maire et al, 2021;Shalders et al, 2022).…”

mentioning

confidence: 99%

“…Concerningly, climate-driven environmental changes have the capacity to drive changes in nutritional quality, but responses are highly variable among species (Shalders et al, 2022).…”

mentioning

confidence: 99%

Nutritional quality of eastern school whiting (Sillago flindersi) under contemporary and future environmental conditions

Shalders,

Champion,

Benkendorff

et al. 2023

Fisheries Oceanography

Self Cite

View full text Add to dashboard Cite

Climate‐driven environmental change is increasingly impacting global fisheries and marine resource use. Fisheries provide a broad range of economic, social and cultural benefits while delivering essential contributions to nutrient security and human health. Despite this, little is known about how climate change will impact the availability and quality of seafood‐derived nutrients. Here, we quantified spatial and temporal changes in the nutritional quality of the commercially harvested eastern school whiting, Sillago flindersi, sampled throughout the south‐east Australian ocean warming hotspot. Several nutrients measured in S. flindersi, including protein, ash, polyunsaturated fatty acids (PUFA) and the omega‐3 PUFA–docosahexaenoic acid (DHA, 22:6ɷ3), were related to one or more environmental factors (sea bottom temperature, depth and chlorophyll). We also detected seasonal variability in DHA and ash composition throughout the species' commercially harvested distribution. Historical and future spatial modelling predicted a decrease in DHA of up to 6% with increasing ocean temperature under future Representative Concentration Pathway (RCP) 4.5 and 8.5 emission scenarios. Overall, our results identified S. flindersi as a rich source of protein and essential PUFAs for human consumers and supported emerging evidence that reductions in seafood‐derived essential nutrients may occur under future ocean warming, specifically reductions in omega‐3 fatty acids. The development of nutritional quality forecasting tools for seafood holds the potential to inform fishers and managers of locations and times of the year to target species with optimal nutritional quality.

show abstract

The nutritional and sensory quality of seafood in a changing climate

Cited by 17 publications

References 109 publications

Effect of climate change on fillet quality and shelf‐life of Oncorhynchus mykiss under controlled conditions

Effect of climate change on fillet quality and shelf‐life of Oncorhynchus mykiss under controlled conditions

Do mariculture products offer better environment and nutritional choices compared to land-based protein products in China?

Nutritional quality of eastern school whiting (Sillago flindersi) under contemporary and future environmental conditions

Contact Info

Product

Resources

About