TY  - JOUR
T1  - Effect of Temperature Fluctuation on Quality of Frozen Atlantic Salmon (Salmo Salar) Fillet
AU - Gutema Asefa, Bezuayehu 
JO  - Journal of Food Technology
VL  - 19
IS  - 4
SP  - 43
EP  - 47
PY  - 2021
DA  - 2001/08/19
SN  - 1684-8462
DO  - jftech.2021.43.47
UR  - https://makhillpublications.co/view-article.php?doi=jftech.2021.43.47
KW  - Temperature fluctuation; cold chain
KW  -Atlantic salmon
KW  -drip loss
KW  -freezing
AB  - Cold chain plays a vital role to guarantee food
quality and safety during production, storage,
transportation and retail operations by keeping product
temperature within an acceptable range. Nevertheless,
temperature fluctuation occurs commonly in the cold
chain leading to complete or partial thawing and refreezing
of frozen products. Little is known about the
destructive effect of temperature fluctuation, particularly
concerning low levels of fluctuations. The objective of
this experiment was conducted to understand some
quality-related changes occurring due to temperature
fluctuation in the cold chain of Atlantic salmon (Salmo
salar). Changes in drip loss, pH and the fractional space
between muscle fibers were studied in fillet stored at four
different levels of temperature fluctuation. Fillets stored
in low fluctuation temperatures levels (NF and LF)
showed significantly lower drip loss (p<0.05), higher pH
and smaller area fraction of the space between muscle
fibers (p<0.05) than fillet stored at the high level of
temperature fluctuation (HF and VF). The finding showed
the destructive effect of temperature fluctuation even at
lower levels of temperature fluctuation.
ER  -