Evaluation of fish freshness by sensitivity enhancement of pH indicator (CAT#: STEM-PPA-0031-LJX)

Introduction

The sensitivity of pH indicators is always confined in acidic solvents used during the immobilization because of the large deviation from their color transition points. By regulating the pH of indicators using organic acid or base, the color transition points of indicators could be readily achieved and the sensitivity could be greatly enhanced. In this service, bromophenol blue was selected as an example to interpret this improvement. And Hue, Saturation and Value (HSV) color model was applied to obtain digital color information of pH indicators. In addition, other two kinds of pH indicators were chosen and regulated to their color transition points as well. The resultant indicators together with the original ones were composed to a colorimetric sensor array and utilized to determine fish freshness. Compared with the original indicators, much higher sensitivity in the detection of fish freshness was obtained by the pH regulated indicators.