 |
The standard guidelines mention measuring the pH of seafood by mincing and blending it into a paste before measuring its pH. However, this procedure leaves high scope for errors and therefore requires an alternate procedure. Direct measurement involves insertion of pH sensor into the seafood samples. However, with the conventional sensor having spherical glass sensing membrane it is not possible to penetrate through. Forced attempts to penetrate through the samples may damage the sensing membrane of sensor. In case of penetration, the sample may cause clogging of sensor due to blocking of ceramic junction by the particulate matter in the sample. Therefore, a specialized sensor that meets all these requirements is necessary for measuring the pH of seafood samples.
METTLER TOLEDO's InLab Solids Pro-ISM is a specialized sensor for measuring the pH of seafood with good accuracy and easy piercing. The sensor has a spear shaped tip made of toughened glass that allows direct insertion into the solid fish samples and is resistant to breakage. The low maintenance solid XEROLYT®EXTRA polymer reference system offers a clog-free open junction, which eliminates the risk of protein fouling. The specialized design and overall sensor technology of the InLab Solids Pro-ISM ensures direct sample measurement of seafood samples which is critical for ensuring reliability and consistency in the maintaining the quality of seafood.
Many such advantages of using the above sensor can be learnt, by referring to the application note on measuring the pH of seafood, which is available for download.
Below we cover some more information about the sea-food, its types and role of pH in determining the quality of sea food.
What can be classified as seafood?
Any form of sea life having salt-water origin like fishes, crabs, oysters etc., which are considered as food by humans.
What is the pH level of a 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 pH of seafood is crucial as it correlates with its freshness and is useful to estimate its shelf life for the canning and seafood processing industries. 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. The canning industry thus, needs the pH information of the fresh seafood for efficient canning. The pH of seafood is recorded throughout to maintain batch consistency.
Click above to download the app note for measuring the pH of seafood and know the ideal sensor and tips and tricks for pH measurement.
