The eating quality of U.K. oysters may not be adversely affected by future ocean acidification and global warming, new research has suggested.
Scientists have previously demonstrated that predicted increases in temperature and carbon dioxide levels within the marine environment can induce physiological changes in oysters. But a study by the University of Plymouth has shown oysters exposed to levels currently expected to occur over the next century do not lose their sensory qualities.
Writing in “Frontiers in Marine Science,” the researchers say this has potentially positive implications for future global food supply.
PhD student Anaëlle Lemasson, who led the study, said that while many organisms struggle to cope under the conditions created by ocean acidification and warming, the impact on taste and other sensory qualities had not been fully assessed until now. Looking at how the consumer appeal for oysters might evolve in the future, the study’s findings suggest that short-term exposure does not have any detrimental effects on their overall acceptability.
However, Lemasson added that there is still a lot to learn about the full implications of these conditions on the taste or nutritional quality of oysters
For the study, scientists used the Pacific oyster (Crassostrea gigas) and samples were exposed to CO2 and temperature levels currently projected to occur in the year 2100. After five days, a panel of five experts was then asked to assess the samples in terms of their appearance, aroma, taste and overall acceptability.
Results showed the overall acceptability was not diminished by the increased levels, while some aspects of the oysters' texture and appearance was actually enhanced.
Dr. Antony Knights, lecturer in marine ecology at the university, said that environmental conditions in oceans are increasingly punctuated by short-term, acute changes in temperature and pH as a result of global climate change.
“These results suggest commercially-important shellfish may well be resilient to these changes, which is good news for producers and consumers alike," he said.
Professor of Marine Biology Jason Hall-Spencer, an expert on the global impact of ocean acidification, added: "It is clear that carbon dioxide emissions are having widespread adverse effects on marine organisms, killing large areas of the Great Barrier Reef this year. Scientists are now starting to focus on how we can adapt to these rapid changes to sustain the marine economy. It came as a surprise, and very good news, that the food quality of oysters can remain high despite increases in ocean acidity and temperature."
