Sushi rice needs to be kept warmer than room temperature for best results when rolling sushi. However, this can create food safety risks which have caused health departments to crack down on practices around the handling of sushi rice.
Most guidelines require that the pH of the sushi rice is maintained below 4.6 (Food Safety Guidelines for the Preparation and Display of Sushi, NSW), but it can vary in different states (Victoria).
A number of our customers are required to maintain a record of hold times and pH levels. The following pH meters are some of their favourites
Portable Food and Dairy pH Meter
The HI98161 Professional Foodcare Portable pH Meter is a portable pH and temperature meter designed specifically for food applications. When used with the FC2023 Foodcare pH Electrode for Dairy Products and Semi-Solid Foods, it makes measuring sushi rice a breeze.
The FC2023 has a conic tip shape for easy penetration, open junction that resist clogging, and a Polyvinylidene fluoride (PVDF) food grade plastic body that is resistant to most chemicals and solvents, including sodium hypochlorite. It has high abrasion resistance, mechanical strength and resistance to ultraviolet and nuclear radiation. PVDF is also resistant to fungal growth. The FC2023 is an ideal general-purpose pH electrode for food products that connects to the HI98161 with a quick-connect, waterproof DIN connector, allowing for a secure, non-threaded attachment.
HALO Bluetooth® Electrode
The HALO probe lets you turn your smartphone or tablet into a professional grade meter using the free Hanna Lab app.
The Hanna Lab app provides a display of the current pH measurement, solution temperature and mV reading, as well as a graphical plot or tabulated record of measured data over time.
The app also features:
- Built-in help
- Easy probe calibration
- Manual or interval data logging for record keeping
- Data sharing
- Alarms when the readings are outside user-defined limits
The HALO probe’s Bluetooth Smart technology offers many advantages in wireless measurement convenience.
The Foodcare pH and temperature electrode itself is made of chemically resistant PVDF body. This electrode has a unique open junction design that resists clogging and the probe’s conical tip makes it ideal for pH measurements in sushi rice.
Download the Hanna Lab app now to try it out in demo mode!
HI98127 pH and Temperature Tester
Some features of this meter include Automatic Temperature Compensation (ATC), stability indicator, and a replaceable pH electrode with extractable cloth junction.
The pHep®4 pH/Temperature Tester – HI98127 is a waterproof meter that can be easily calibrated and used to perform pH measurements.
Testing the pH of Sushi Rice with the HI98127
- Rinse the electrode with distilled or deionized (DI) water.
- Turn the unit on by pressing the MODE button.
- Hold the MODE button down until “CAL” appears on the LCD screen.
- Calibrate unit using HI7007L (7.01) and HI7004L (4.01) buffers.
- After calibration, rinse off probe with distilled/DI water.
- Make a slurry by combining equal parts of sushi rice and distilled/DI and stir/blend for 30 seconds.
- Insert your tester into the liquid portion of the slurry ensuring that the electrode bulb is completely submerged.
- Wait until the meter stabilises and record your result.
- When finished testing, rinse off electrode with distilled/DI water.
- After testing, put HI70300L storage solution in the cap and put the cap back on the probe, to ensure the electrode stays hydrated.
To test the temperature of the sushi rice, salmon, and other ingridients , Hanna Instruments recommends HI98501 Tester Thermometer.