The nutritional and sensory quality of seafood in a changing climate

Creating alternative seafood flavour from non-animal ingredients: A review of key flavour molecules relevant to seafood

This review summarises current knowledge of the molecular basis for flavour profiles of popular seafood types (crustacean (crab, lobster, prawn, etc.), mollusc (oyster, squid, etc.), oily fish (salmon, sardine, etc.) and white fish (barramundi, turbot, etc.)), and provides a foundation for formulating improved plant-based seafood alternative (PBSA) flavours. Key odour-active volatile molecules were identified from a systematic review of published olfactometry studies and taste-active compounds and macronutrient profiles of different seafood species and commercial PBSAs from nutrition databases were compared. Ingredients commonly used in commercial BPSAs and new potential sources of flavouring agents are evaluated. While significant challenges in replicating seafood flavour and texture remain, this review provides some insights into how plant-based ingredients could be applied to improve the acceptability of PBSAs.

The Effect of Heat Stress on Sensory Properties of Fresh Oysters: A Comprehensive Study Using E-Nose, E-Tongue, Sensory Evaluation, HS-SPME-GC-MS, LC-MS, and Transcriptomics

Heat stress has received growing concerns regarding the impact on seafood quality. However, the effects of heat stress on the sensory properties of seafood remain unknown. In this study, the sensory properties of fresh oyster (Crassostrea ariakensis) treated with chronic heat stress (30 °C) for 8 weeks were characterized using electronic nose, electronic tongue, sensory evaluation, HS-SPME-GC-MS, LC-MS and transcriptomics. Overall, chronic heat stress reduced the overall sensory properties of oysters. The metabolic network constructed. based on enrichment results of 423 differential metabolites and 166 differentially expressed genes, showed that the negative effects of chronic heat stress on the sensory properties of oysters were related to oxidative stress, protein degradation, lipid oxidation, and nucleotide metabolism. The results of the study provide valuable insights into the effects of heat stress on the sensory properties of oysters, which are important for ensuring a sustainable supply of high-quality seafood and maintaining food safety.

Impact of the rearing environment on the metabolism of shrimps and tracing the origins and species of shrimps using specific metabolites

Herein, the link between rearing environmental condition and metabolism was explored. Metabolite fingerprint datasets of black tiger shrimp (Penaeus monodon) from three production sites were collected and studied using matrix-assisted laser desorption/ionization time of flight mass spectrometry (MALDI-TOF MS) and HPLC-MS/MS. Two compounds, benzisothiazolinone and hippuric acid, were identified to be potentially related to pollution in the rearing environment and showed different abundances in the analysed shrimp samples with different origins. Furthermore, metabolomic analysis on three shrimp species, black tiger shrimp, kuruma shrimp (Penaeus japonicus) and sword shrimp (Parapenaeopsis hardwickii), under an identical rearing environment was also conducted. Two compounds, diethanolamine and benzisothiazolinone, potentially linked with pollution in the rearing environment were identified. The present protocol holds promise to be extended to the studies of exploring the relationship between rearing environmental conditions and metabolism. Furthermore, the analysis of single-blind samples was conducted. The results show that specific metabolites can be utilized as markers for tracing the origins of shrimp samples. The present protocol holds potential for application in tracing the origin and species of certain seafoods.

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

BACKGROUND

Temperature, which affects numerous physiological processes, has been described as the 'main ecological factor' for fish. The aim of this modeling study is to explore the impact of climate-induced temperature changes on fish fillet quality and shelf life.

RESULTS

Temperature stress in rainbow trout affected ash and moisture, and inhibited myofibril fragmentation in the fillets. However, with the increase in temperature, there was a decrease in the total amount of saturated fatty acids (∑SFA) and there were 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, and it had a positive effect by delaying microbial spoilage, especially in cold storage.

CONCLUSION

This study suggest that the effects of climate change on product quality and shelf life in fish requires further research. It highlights knowledge gaps to guide future research in this emerging field. © 2023 Society of Chemical Industry.

The Pelagic Species Trait Database, an open data resource to support trait-based ocean research

Trait-based frameworks are increasingly used for predicting how ecological communities respond to ongoing global change. As species range shifts result in novel encounters between predators and prey, identifying prey 'guilds', based on a suite of shared traits, can distill complex species interactions, and aid in predicting food web dynamics. To support advances in trait-based research in open-ocean systems, we present the Pelagic Species Trait Database, an extensive resource documenting functional traits of 529 pelagic fish and invertebrate species in a single, open-source repository. We synthesized literature sources and online resources, conducted morphometric analysis of species images, as well as laboratory analyses of trawl-captured specimens to collate traits describing 1) habitat use and behavior, 2) morphology, 3) nutritional quality, and 4) population status information. Species in the dataset primarily inhabit the California Current system and broader NE Pacific Ocean, but also includes pelagic species known to be consumed by top ocean predators from other ocean basins. The aim of this dataset is to enhance the use of trait-based approaches in marine ecosystems and for predator populations worldwide.

Climate change exacerbates nutrient disparities from seafood

Seafood is an important source of bioavailable micronutrients supporting human health, yet it is unclear how micronutrient production has changed in the past or how climate change will influence its availability. Here combining reconstructed fisheries databases and predictive models, we assess nutrient availability from fisheries and mariculture in the past and project their futures under climate change. Since the 1990s, availabilities of iron, calcium and omega-3 from seafood for direct human consumption have increased but stagnated for protein. Under climate change, nutrient availability is projected to decrease disproportionately in tropical low-income countries that are already highly dependent on seafood-derived nutrients. At 4 oC of warming, nutrient availability is projected to decline by ~30% by 2100 in low income countries, while at 1.5-2.0 oC warming, decreases are projected to be ~10%. We demonstrate the importance of effective mitigation to support nutritional security of vulnerable nations and global health equity.

The impact of climate change on Omega-3 long-chain polyunsaturated fatty acids in bivalves

Omega-3 long-chain polyunsaturated fatty acids (n-3 LC-PUFA) have many health benefits to human. Increasing evidence have shown that climate change reduces the availability of plankton n-3 LC-PUFA to primary consumers which potentially reduces the availability of n-3 LC-PUFA to human. Since marine bivalves are an important source of n-3 LC-PUFA for human beings, and bivalve aquaculture completely depends on phytoplankton in ambient water as food, it is important to understand the impact of climate change on the lipid nutritional quality of bivalves. In this study, fatty acid profile of different bivalves (mussels, oysters, clams, scallops and cockles) from different regions (tropical, subtropical and temperate) and time (before 1990, 1991-1995, 1996-2000, 2001-2005, 2006-2010, 2011-2015, 2016-2020) were extracted from published literature to calculate various lipid nutritional quality indicators. The results of this study revealed that the effects of global warming and declines in aragonite saturation state on the lipid content and lipid indices of bivalves are highly dependent on the geographical region and bivalves. In general, global warming has the largest negative impact on the lipid content and indices of temperate bivalves, including decreasing the PUFA/SFA, EPA + DHA and n-3/n-6. However, global warming has a much smaller negative impact on lipid content and lipid indices in other regions. The declines of aragonite saturation state in seawater promotes the accumulation of lipid content in tropical and subtropical bivalves, but it compromised the PUFA/SFA, EPA + DHA and n-3/n-6 of bivalves in all regions. The findings of this study not only fill the knowledge gap of the impact of climate change on the lipid nutritional quality of bivalves, but also provide guidance for the establishment of bivalve aquaculture and fisheries management plans to mitigate the impact of climate change.

Impacts of seasonal temperatures, ocean warming and marine heatwaves on the nutritional quality of eastern school prawns (Metapenaeus macleayi)

Ocean warming and marine heatwaves significantly alter environmental conditions in marine and estuarine environments. Despite their potential global importance for nutrient security and human health, it is not well understood how thermal impacts could alter the nutritional quality of harvested marine resources. We tested whether short-term experimental exposure to seasonal temperatures, projected ocean-warming temperatures, and marine heatwaves affected the nutritional quality of the eastern school prawn (Metapenaeus macleayi). In addition, we tested whether nutritional quality was affected by the duration of exposure to warm temperatures. We show the nutritional quality of M. macleayi is likely to be resilient to short- (28 d), but not longer-term (56 d) exposure to warming temperatures. The proximate, fatty acid and metabolite compositions of M. macleayi were unchanged after 28 d exposure to simulated ocean warming and marine heatwaves. The ocean-warming scenario did, however, show potential for elevated sulphur, iron and silver levels after 28 d. Decreasing saturation of fatty acids in M. macleayi after 28 d exposure to cooler temperatures indicates homeoviscous adaptation to seasonal changes. We found that 11 % of measured response variables were significantly different between 28 and 56 d when exposed to the same treatment, indicating the duration of exposure time and time of sampling are critical when measuring this species' nutritional response. Further, we found that future acute warming events could reduce harvestable biomass, despite survivors retaining their nutritional quality. Developing a combined knowledge of the variability in seafood nutrient content with shifts in the availability of harvested seafood is crucial for understanding seafood-derived nutrient security in a changing climate.

Can marine heatwaves affect the fatty acid composition and energy budget of the tropical fish Zebrasoma scopas?

Marine heatwaves (MHWs) are extreme weather events featuring abnormally high seawater temperature, and expected to increase in frequency, duration and severity over this century. The impacts of these phenomena on physiological performance of coral reef species require understanding. This study aimed to evaluate the effects of a simulated MHW (category IV; ΔT = +2 °C, 11 days) (after exposure and 10-day recovery period) on fatty acid (FA) composition (as a biochemical indicator) and energy budget (i.e., growth, G, excretion (faecal, F and nitrogenous losses, U), respiration, R and food consumption, C) of a juvenile tropical surgeonfish species (Zebrasoma scopas). Significant and different changes were found under MHW scenario for some of the most abundant FA and respective groups (i.e., an increase in the contents of 14:0, 18:1n-9, ΣMonounsaturated (ΣMUFA) and 18:2n-6; and a decrease in the levels of 16:0, ΣSaturated (ΣSFA), 18:1n-7, 22:5n-3 and ΣPolyunsaturated (ΣPUFA)). The contents of 16:0 and ΣSFA were also significantly lower after MHW exposure compared to control (CTRL). Additionally, lower feed efficiency (FE), relative growth rate (RGR) and specific growth rate in terms of wet weight (SGRw), as well as higher energy loss for respiration were observed under MHW exposure conditions in comparison with CTRL and MHW recovery period. The energy proportion channelled for faeces dominated the mode of energy allocation, followed by growth in both treatments (after exposure). After MHW recovery, this trend was reversed, and a higher percentage was spent for growth and a lower fraction for faeces than in the MHW exposure period. Overall, FA composition, growth rates and energy loss for respiration of Z. Scopas were the physiological parameters most influenced (mainly in a negative way) by an 11-day MHW event. The observed effects in this tropical species can be exacerbated with increasing intensity and frequency of these extreme events.

Lack of detrimental effects of ocean acidification and warming on proximate composition, fitness and energy budget of juvenile Senegalese sole (Solea senegalensis)

Rising levels of atmospheric carbon dioxide (CO₂) are driving ocean warming and acidification, which may negatively affect the nutritional quality and physiological performance of commercially important fish species. Thus, this study aimed to evaluate the effects of ocean acidification (OA; ΔpH = -0.3 units equivalent to ΔpCO₂ ~ +600 μatm) and warming (OW; ΔT = +4 °C) (and combined, OAW) on the proximate composition, fitness and energy budget of juvenile Senegalese sole (Solea senegalensis). After an exposure period of 75 days, growth (G), metabolism (R) and excretion (faecal, F and nitrogenous losses, U) were assessed to calculate the energy intake (C). Biometric and viscera weight data were also registered to determine animal fitness. Overall, the proximate composition and gross energy were not significantly affected by acidification and warming (alone or in combination). Weight gain, maximum and standard metabolic rates (MMR and SMR, respectively), aerobic scope (AS) and C were significantly higher in fish subjected to OA, OW and OAW than in CTR conditions. Furthermore, the highest relative growth rates (RGR), specific growth rates in terms of wet weight (SGRw) and protein (SGRp), as well as feed efficiencies (FE) occurred in fish submitted to OW and OAW. On the other hand, fish exposed to CTR conditions had significantly higher feed conversion ratio (FCR) and ammonia excretion rate (AER) than those exposed to simulated stressors. Regarding energy distribution, the highest fraction was generally allocated to growth (48-63 %), followed by excretion through faeces (36-51 %), respiration (approximately 1 %) and ammonia excretion (0.1-0.2 %) in all treatments. Therefore, ocean warming and acidification can trigger physiological responses in juvenile Senegalese sole, particularly in their energy budget, which can affect the energy flow and allocation of its population. However, and in general, this species seems highly resilient to these predicted ocean climate change stressors.

Nutrients and Bioactive Compounds in Seafood: Quantitative Literature Research Analysis

This perspective presents current and updated advances in research on nutrients and bioactive compounds in seafood. It is based on a literature quantitative research analysis approach. The main features of seafood components are introduced. This perspective aims at providing a current framework that relates nutrients, bioactive compounds, and seafood in a novel integrated and multidisciplinary manner, highlighting the current knowledge, the main research lines, and emerging strategies. The literature search was carried out by means of the Scopus database, and 22,542 documents were retrieved in the period from 1932 to 2024. Particularly, from the perspective of nutrition and health outputs, the main terms correlated with research on the relationship between seafood and nutritional and bioactive components, and the main existing research lines focused on this topic, were identified. The top recurring keywords were human/s, female, diet, nutrition, fish, male, adult, food intake.