Zeitschrift für Bioverarbeitung und Biotechnik

The State of the Art of PH Sensors for Fish Products Safety and Quality Controls

Abstract

Dagne Tarle Tarse1* and Shimelis Admasu Emire2

Conventional glass electrodes and cutting-edge iridium oxide pH sensors were used to monitor fish product safety and quality controls. Because pH is used in so many chemical processes, practically all aqua samples have their pH checked at some point. So, amperometric or potentiometric devices are used in the most common pH sensor systems. Because of its excellent selectivity for hydrogen ions in a solution, durability, and ease of use, the most common potentiometric technique uses a glass electrode. Thus, tilapia fish samples were taken in the Gambella region's Baro River and promptly transferred to Addis Ababa, where they were held in the refrigerator until they were frozen. Mechanical unit operations were carried out at Wolkite university in food process engineering laboratories, Ethiopia. The liberated fish samples were dried in an oven before they were tested for pH at the JIJE Laboglass laboratory in Addis Ababa. Following the calibration of a standard solution with pH values of 4, 7, and 9.22, a solution made from a fish sample was calibrated, and the result was recorded on the pH meter. As a result, the pH values of the fish samples were 7.04 and 6.8 for direct and frozen samples, respectively. Hence, samples were reported as being at neutral levels. Due to the action of the quick-frozen method, or instantaneous freezing operation, the gapping problem after fish harvesting was negligible. Finally, it was determined that before conducting any nutritional parameters in the fish processing sector for the final finished containment, convenience, communicability, and protection of fish products, temperature, chemical activities, enzymatic activities, and microbiological deterioration must be managed. This is because fisheries require the most common processes used in the industry in the past, present, and future, so more scientific advancements should be made. In conclusion, prior to any processing unit operation, advanced pH measurement of fish safety and quality should be the primary application. As a result, it was the most effective approach for preventing fish and fish products from spoiling. In order to optimize the method, more research is needed to better understand the impact of proximal fish composition, post-harvest history, ambient conditions, microbial load, and the type and nature of bacteria. Therefore, pH testing is vital for fish safety and quality control of the finished products.