The pH values of a sausage homogenate prepared with 3 g of sausage sample and 27 mL of distilled water were determined using a digital pH meter (SevenEasy pH, Mettler-Toledo AG, Switzerland) equipped with an electrode calibrated with phosphate buffer at pH 4.0 and pH 7.0 at room temperature.
Seven easy ph
Manufactured by Mettler Toledo
Sourced in Switzerland
The Seven Easy pH is a benchtop pH meter designed for routine pH measurements. It features a large, easy-to-read display and intuitive controls for straightforward operation. The instrument provides accurate and reliable pH readings, making it a suitable choice for a variety of laboratory applications.
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Lab products found in correlation
Cr 400, by Konica Minolta (2 mentions)
Inlab expert pro, by Mettler Toledo (2 mentions)
Dp 400, by Konica Minolta (1 mentions)
Anaeropack, by Mitsubishi (1 mentions)
Ag 8603, by Mettler Toledo (1 mentions)
Ms23f301taw 1100w, by Samsung (1 mentions)
Minolta chroma meter cr 300, by Konica Minolta (1 mentions)
34 protocols using seven easy ph
1
Sausage Homogenate pH Determination
2
Meat Batter Color and pH Analysis
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The instrumental surface color of each meat batter was determined by using chroma-meter (CR-400, Konica Minolta Sensing Inc., Osaka, Japan) measuring lightness (Commission Internationale de l’Eclairage [CIE] L*-value), redness (CIE a*-value) and yellowness (CIE b*-value); illuminate C was calibrated with a white standard plate (Y = 93.6, X = 0.3134, y = 0.3194). Chroma (C*) was measured using data processing equipment (DP-400, Konica Minolta Sensing Inc., Japan). The color measurement was performed 5 times on each batter sample. To measure the pH, a homogenizer (PH-91, SMT Co., Chiba, Japan) was used to homogenize 5 g of each batter in 50 mL of distilled water for 1 min at 10,000 rpm. The pH values were recorded in triplicate using a pH meter (SevenEasy pH, Mettler-Toledo GmbH, Schwerzenbach, Switzerland).
3
Measuring pH in Chicken Breast Slurry
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The pH value was measured in triplicate on chicken breast slurry samples, after homogenization of 5 g with 45 mL of distilled water in a homogenizer (PH91; SMT Co., Ltd., Tokyo, Japan). Steadily stirred slurry samples were measured using a pH meter probe (Seven Easy pH; Mettler-Toledo GmbH, Schwerzenbach, Switzerland) that had previously been calibrated.
4
Meat Slurry pH and Color Analysis
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The pH of meat slurry was measured at room temperature using a pH meter (SevenEasy pH, Mettler-Toledo GmbH, Giessen, Switzerland). A 10 g of each sample was homogenized with 100 mL of distilled water at 10,000 rpm for 60 s using a homogenizer (PH91, SMT Co. Ltd., Tokyo, Japan). The instrumental Commission internationale de l’éclairage (CIE) color of samples, including lightness (CIE L*), redness (CIE a*), yellowness (CIE b*), chroma and hue angle, were measured using a color difference meter (CR-400, Konica Minolta Sensing Inc., Tokyo, Japan). The color meter was standardized using a white plate (Illuminant C: Y = 93.6, x = 0.3134, and y = 0.3194). Ten times random measurements were taken for each sample.
5
pH Determination of Food Samples
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The pH value was determined briefly by mixing 5 g sample with 45 mL of distilled
water in a homogenizer (PH91, SMT Chiba, Japan) at 10,000 rpm, 1 minute. The pH
value was then recorded by a pH meter (Seven Easy pH, Mettler-Toledo GmbH,
Greifensee, Switzerland) that was calibrated by using technical buffer solutions
at different pH (4.01, 9.00, and 7.00).
water in a homogenizer (PH91, SMT Chiba, Japan) at 10,000 rpm, 1 minute. The pH
value was then recorded by a pH meter (Seven Easy pH, Mettler-Toledo GmbH,
Greifensee, Switzerland) that was calibrated by using technical buffer solutions
at different pH (4.01, 9.00, and 7.00).
6
Preparation and Characterization of Bioactive Dairy Yogurt
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We prepared 2 types of yogurts, normal yogurt (Nyogurt) and DSW-containing yogurt (DSW-yogurt). The N-yogurt was manufactured as follows: 70% fresh market cow milk was mixed with 3% skim milk powder (calorie, 3,550 kcal/kg; carbohydrate, 52%; fat, 1%; protein, 35%; Ca, 1.1%; Na, 0.6%; Seoul Dairy Cooperative, Seoul, Korea), 3% glucose, and 24% deionized water, sterilized at 95°C for 15 min and cooled to 40°C. Then, 0.025% (wt/wt) lactase (Ha-Lactase, Chr. Hansen A/S, Hørsholm, Denmark) and 2% (wt/wt) starter culture were added; we used salt-resistant lactic acid bacteria (LAB; Lactobacillus pentosus and Pediococcus pentosaceus) in consideration of the salt contained in DSW. The mixture was fermented at 38°C for 12 h.
In DSW-yogurt, 10% DSW instead of 10% deionized water was used; otherwise, the process was the same. The final products were stored at 4°C until use. The pH value of N-yogurt and DSW-yogurt was measured using a pH meter (SevenEasy pH, Mettler-Toledo AG, Zurich, Switzerland) equipped with an electrode (InLab Expert Pro, Mettler-Toledo AG). Their LAB population was determined by culture in MRS agar containing 0.02% sodium azide. Both yogurts had same pH value (4.5) and LAB count (9.1 log 10 cfu/g).
In DSW-yogurt, 10% DSW instead of 10% deionized water was used; otherwise, the process was the same. The final products were stored at 4°C until use. The pH value of N-yogurt and DSW-yogurt was measured using a pH meter (SevenEasy pH, Mettler-Toledo AG, Zurich, Switzerland) equipped with an electrode (InLab Expert Pro, Mettler-Toledo AG). Their LAB population was determined by culture in MRS agar containing 0.02% sodium azide. Both yogurts had same pH value (4.5) and LAB count (9.1 log 10 cfu/g).
7
Homogenization and pH Measurement of Samples
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Sample (5 g) in triplicate was added with 45 mL of distilled water (DW) and homogenized at 10,000 rpm for 60 s using a homogenizer (PH91, SMT Co., Ltd., Chiba, Japan). The pH value of the homogenized sample was recorded using a pH meter calibrated with acid (pH 4.01) and neutral (pH 7.00) technical buffer solutions (Seven Easy pH, Mettler-Toledo GmbH, Greifensee, Switzerland) at 22°C according to manufacturer’s instruction.
8
Meat Quality Analysis: pH and Water Holding Capacity
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The pH was measured in triplicate, sample (5 g) was combined with 45 mL of distilled water then homogenized at 10,000 rpm for 60 s using a homogenizer (PH91, SMT Co., Ltd., Chiba, Japan). The pH value of the meat slurry was recorded using a pH meter calibrated with acid (pH 4.01) and neutral (pH 7.00) technical buffer solutions with an automatic temperature compensation program (SevenEasy pH, Mettler-Toledo GmbH, Greifensee, Switzerland).
The WHC was determined according to the method from Kristensen and Purslow [12 (link)] with modifications. The WHC was defined as the proportion (%) of remaining moisture per total original moisture content of fresh ground sample. Briefly, 5 g of ground sample was weighed into graduated centrifuge tubes and prepared in triplicate. The tube was sealed and heated for 30 min in a 75°C water bath. The tubes were cooled in a chilling room (2°C±2°C) for 30 min then centrifuged at 980 g at 4°C for 10 min. The supernatant was decanted and measured, and the moisture contents of both raw sample and supernatant were determined according to the AOAC method [13 ].
The WHC was determined according to the method from Kristensen and Purslow [12 (link)] with modifications. The WHC was defined as the proportion (%) of remaining moisture per total original moisture content of fresh ground sample. Briefly, 5 g of ground sample was weighed into graduated centrifuge tubes and prepared in triplicate. The tube was sealed and heated for 30 min in a 75°C water bath. The tubes were cooled in a chilling room (2°C±2°C) for 30 min then centrifuged at 980 g at 4°C for 10 min. The supernatant was decanted and measured, and the moisture contents of both raw sample and supernatant were determined according to the AOAC method [13 ].
9
Homogenization and pH Determination
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Homogenated samples in triplicate were prepared from 5 g of perfectly ground
sample added with 45 mL of distilled water assisted by homogenizer (PH91; SMT,
Tokyo, Japan). The pH value was determined by a previously calibrated pH meter
probe (Seven Easy pH; Mettler-Toledo GmbH, Schwerzenbach, Switzerland).
sample added with 45 mL of distilled water assisted by homogenizer (PH91; SMT,
Tokyo, Japan). The pH value was determined by a previously calibrated pH meter
probe (Seven Easy pH; Mettler-Toledo GmbH, Schwerzenbach, Switzerland).
10
pH Measurement of Homogenized Samples
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The pH value was tested for the homogenized samples in triplicate. After mixing 5
g sample with 45 mL of distilled water in a homogenizer (PH91, SMT, Tokyo,
Japan), the pH of stirred slurry samples was measured using a pH meter probe
(Seven Easy pH, Mettler-Toledo GmbH, Schwerzenbach, Switzerland) that had
previously been calibrated.
g sample with 45 mL of distilled water in a homogenizer (PH91, SMT, Tokyo,
Japan), the pH of stirred slurry samples was measured using a pH meter probe
(Seven Easy pH, Mettler-Toledo GmbH, Schwerzenbach, Switzerland) that had
previously been calibrated.
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