What is it about?
Temperature fluctuation might occur while handling fish across the cold chain, affecting the eating quality and nutritional outcomes. Wouldn't be interesting to have a rapid technique to trace back the temperature history? This study tested the feasibility of optical spectroscopy for the rapid determination of the temperature history of frozen Atlantic salmon fillets.
Photo by Caroline Attwood on Unsplash
Why is it important?
The occurrence of temperature abuse during the handling of frozen fish has a considerable effect on the nutritional quality and sensory attributes of the frozen fillet. Although methods exist to detect whether temperature abuse has occurred or not, the current technology has the advantages of speedy testing, simplicity, and its non-destructive nature.
Read the Original
This page is a summary of: A feasibility study on nondestructive classification of frozen Atlantic salmon (
) fillets based on temperature history at the logistics using NIR spectroscopy, Journal of Food Science, May 2022, Wiley,
You can read the full text:
The following have contributed to this page