Abstract: 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.