Rising ocean acidity could hit the Taiwanese shrimp industry

Published 2021년 11월 18일

Tridge summary

A recent study published in Nature: Scientific Reports has found that tiger shrimp reared in a slightly acidic marine environment (pH level of 7.5) for 28 days had a higher mortality rate and lower amino acid content compared to those kept in normal seawater (pH level of 8). The shrimp in the acidic environment also had a reduced level of umami-associated compounds, leading to a negative impact on taste and appearance, as confirmed by a blind taste test. This research underscores concerns about the potential effects of rising ocean acidity on shrimp quality and the aquaculture industry, particularly for countries like Taiwan that rely heavily on tiger shrimp exports.

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Original content

The study, published in Nature: Scientific Reports, compared the quality of adult shrimps exposed to a slightly acidic marine environment (with a pH level of 7.5) with ones kept in normal seawater (with a pH level of 8). After 28 days, the researchers found that tiger shrimp in the acidic environment had a slightly lower amino acid content than the cohort kept in the normal pH environment (17.6 percent and 19.5 percent respectively). The shrimp in the acidic environment also had a mortality rate that was 13 percent higher than the control group. Reduced in amino acid concentrations can negatively impact the taste of shrimp. These compounds are typically associated with umami flavours. In this study, the researchers noted lower levels of glutamate and aspartic acids in shrimp kept in the acidic environment. A blind taste test with volunteers found that the acidic rearing environment negatively impacted the taste and appearance of the shrimp. The volunteers expressed a strong ...

Source: Thefishsite