Mike,
We use the following quick method:
1. cut a two ounce filet from the raw fish in question.
2. place on a paper plate in a microwave for 90 seconds.
3. peel off cooked meat into a 4 oz glass container.
4. crush meat with the back of a spoon while adding distilled water
5. when mix is a gravy consistency, let stand to cool to room temp.
6. if oil floats to the surface, pour it off (to keep from fouling the pH
electrode).
7. test the remaining mix using a calibrated pH probe-meter.
It seems like the edible portions have a consistant pH within the same
fish, but there may be a slight variation in pH from one fish to the next
(depending on how hard they were working when caught).
Mike Kasnia
Food Safety International
"Strang, Mike" wrote:
> Hello fellow listers,
>
> A colleague has asked for a method to measure pH in fish tissue. They
> would like to keep the preparation efforts to a minimum (basically they
> want to measure the pH immediately after harvest and slaughter).
>
> Any ideas would be appreciated.
>
> Thanks!
>
> Mike Strang
> Quality Control Manager
> Ducktrap River Fish Farm, LLC
> 57 Little River Drive
> Belfast, Maine 04915
> Mike.Strang@us.fjord.com
> Phone: 207 338-6280
> Fax: 207 338-6288
This archive was generated by hypermail 2b29 : Fri Mar 01 2002 - 11:23:23 PST