Seafood lovers, rejoice! Whether you’re a professional in the seafood industry, a chef in a bustling kitchen or a home cook with a passion for fresh fish, understanding how to measure the pH of your seafood can ensure you’re always serving the best quality. Today, we’re diving deep into the science behind seafood freshness, why pH measurement matters and how to easily and accurately measure it.

Why pH matters in seafood

Seafood owes its authentic taste and flavor to its freshness. The pH level, which measures the acidity or alkalinity of a substance, plays a crucial role in determining the quality of seafood. Fresh seafood typically has a pH of around 6.2, but this can vary depending on the type of fish. As seafood ages, its pH level rises, indicating spoilage due to the production of alkaline bacterial metabolites. Monitoring the pH of seafood can help predict its shelf life and ensure it’s stored under optimal conditions.

The challenges of measuring pH in seafood

Traditional methods of measuring pH in seafood involve tedious sample preparation, such as mincing and blending the seafood into a paste. This process can introduce errors and affect the accuracy of the pH measurement. Moreover, conventional pH sensors with ceramic junctions often get clogged with proteins and fats from seafood, leading to inaccurate results and requiring frequent maintenance.

Selecting the right sensor: InLab Solids Pro-ISM Sensor

The correct sensor can make all the difference in obtaining accurate and reliable pH measurements, which are crucial for maintaining the delicate balance that keeps seafood safe and flavorful. The InLab Solids Pro-ISM sensor is designed to tackle the unique challenges of measuring pH in seafood. It allows direct insertion into solid samples, eliminating the need for extensive sample preparation. Its spear-shaped tip, solid electrolyte and open junction design ensure fast, reliable and accurate pH measurements without the risk of sensor fouling.

Key features

Low temperature (LoT) glass: This durable pH membrane resists breakage and yields fast results, even in cold conditions.

XEROLYT EXTRA polymer reference system: A low-maintenance, clog-free system that prevents protein fouling.

Intelligent sensor management (ISM): Stores calibration history, monitors temperature exposure and ensures data security.

Built-in temperature probe: Captures sample temperature accurately, supporting automatic temperature compensation for precise measurements.

To learn more about measuring pH in seafood with InLab Solids Pro-ISM download our application note. The application note provides practical guidance on selecting the right pH meter, calibration procedures and data analysis technique, along with expert tips for optimal performance.

To contact the author of this article, email pHmatters@mt.com