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.

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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.


I have learned a lot in the process of performing this study, and writing the final paper. I believe this article can serve as a standing point for researchers in a similar field of study and can help to come up with a usable technology for food control authorities and the retail industry.

Bezuayehu Asefa
Ethiopian Institute of Agricultural Research

Read the Original

This page is a summary of: A feasibility study on nondestructive classification of frozen Atlantic salmon ( Salmo salar ) fillets based on temperature history at the logistics using NIR spectroscopy, Journal of Food Science, May 2022, Wiley,
DOI: 10.1111/1750-3841.16195.
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