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Ensuring the quality and safety of seafood starts with accurate pH measurement. Yet traditional methods, like mincing and blending seafood into a paste before pH measurement, are often time-consuming and prone to errors and inconsistencies. Direct measurement with conventional sensors poses its own challenges, such as difficulty in penetration and the risk of sensor damage and clogging.
METTLER TOLEDO’s InLab Solids Pro-ISM sensor is a specialized sensor that addresses these limitations. Its innovative spear-shaped tip enables direct penetration into seafood samples without damage to the electrode or sample integrity. It also boasts a low-maintenance solid XEROLYT®EXTRA polymer reference system, ensuring a clog-free open junction that eliminates the risk of protein fouling.
Elevate your seafood quality assurance with the InLab Solids Pro-ISM sensor. Learn more about its advantages and applications by downloading our comprehensive application note on measuring the pH of seafood.
The following section provides more insights into seafood samples, their composition, and why accurate pH levels matter.
What can be classified as seafood?
Any form of sea life having salt-water origin like fish, crabs, oysters etc., which is considered as food by humans.
What is the pH level of fresh seafood?
The average pH value for fresh seafood is 6.2, though it may vary according to the type of fish.
Why is measuring the pH of seafood important?
Measuring the pH of seafood is crucial as it correlates with its freshness and is useful for estimating its shelf life. Studies have shown that the pH of frozen seafood rises after it has crossed the expiry date mentioned on the product’s package, indicating the onset of spoilage. Thus, the canning industry needs the pH information of the fresh seafood for efficient canning. The pH of seafood is recorded throughout to maintain batch consistency.
What factors can affect the pH of seafood?
Several factors, including the different species of fish, the temperature and storage duration, and the method of handling and processing, impact the pH of seafood.
How often should pH measurements be taken for seafood quality control?
The frequency of pH measurements can depend on various factors, such as:
- Storage conditions: More frequent checks if the seafood is not stored in ideal conditions.
- Shelf life: Regular checks within the known shelf-life period.
- Regulatory requirements: Adherence to industry or regulatory guidelines.
