魚介類鮮度計測用pHセンサシステムの試作

概要

論文の詳細を見る
A pH sensor system, by which β-buffer capacity in fish muscle is determined continuously, was prepared from a pH electrode, a flow cell, a peristaltic pump, and a recorder. The optimum conditions for the proposed system were established, and then β-buffer capacity in fish muscles was determined by the the sensor system and a conventional method. Good correlation were obtained between β-buffffer capacities obtained by the output of the sensor and the conventional method. The results obtained by the system were also in good correlation with the K values. From these results, the possibility of determination of fish freshness with the proposed sensor system was suggested. The conditions for the determination of the buffer capacity in fish muscles were as follows: pH of buffer 7.0, flow rate 1.4 ml/min, and sample volume 50μl.
日本水産學會の論文