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

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dc.contributor.authorBarbosa, Vera
dc.contributor.authorLuísa Maulvault, Ana
dc.contributor.authorAlves, Ricardo N.
dc.contributor.authorAnacleto, Patrícia
dc.contributor.authorPousão-Ferreira, Pedro
dc.contributor.authorCarvalho, Maria Luísa
dc.contributor.authorNunes, Maria Leonor
dc.contributor.authorRosa, Rui
dc.contributor.authorMarques, António
dc.date.accessioned2020-01-19T19:58:21Z
dc.date.available2020-01-19T19:58:21Z
dc.date.issued2017
dc.description.abstractThe 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 60days, 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.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.doi10.1016/j.foodres.2017.03.024pt_PT
dc.identifier.issn0963-9969
dc.identifier.urihttp://hdl.handle.net/10451/41129
dc.language.isoengpt_PT
dc.publisherElsevierpt_PT
dc.relation.publisherversionhttps://www.sciencedirect.com/science/article/pii/S096399691730114Xpt_PT
dc.subjectOcean warmingpt_PT
dc.subjectSeafood qualitypt_PT
dc.subjectSeabasspt_PT
dc.subjectFatty acidspt_PT
dc.subjectEssential elementspt_PT
dc.titleWill seabass (Dicentrarchus labrax) quality change in a warmer ocean?pt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.endPage36pt_PT
oaire.citation.startPage27pt_PT
oaire.citation.titleFood Research Internationalpt_PT
oaire.citation.volume97pt_PT
person.familyNameMaulvault
person.familyNameAnacleto
person.familyNameRosa
person.givenNameAna Luísa
person.givenNamePatrícia
person.givenNameRui
person.identifier1245458
person.identifier430759
person.identifier.ciencia-id9F12-BC2C-5527
person.identifier.ciencia-id9F13-3723-E4B3
person.identifier.ciencia-id2B10-7D61-FF7A
person.identifier.orcid0000-0003-4382-1135
person.identifier.orcid0000-0003-3750-9583
person.identifier.orcid0000-0003-2801-5178
person.identifier.ridK-6781-2014
person.identifier.ridH-5933-2013
person.identifier.ridA-4580-2009
person.identifier.scopus-author-id50461904700
person.identifier.scopus-author-id6507412894
person.identifier.scopus-author-id7102610088
rcaap.rightsrestrictedAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublication6a23e7c0-317a-48f9-b6c2-e0081dd67fa0
relation.isAuthorOfPublicationa98801c6-5d8c-44cf-8b47-5fa0bc9a2f31
relation.isAuthorOfPublication395f77c0-ac42-4b7c-9b4a-07fdb75305cc
relation.isAuthorOfPublication.latestForDiscovery395f77c0-ac42-4b7c-9b4a-07fdb75305cc

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