Evaluation of traditional freezing and electromagnetic field-assisted freezing in the physical and sensory properties of avocado (Persea americana Mill) variety Hass

Q3 Agricultural and Biological Sciences

Brazilian Journal of Food Technology Pub Date : 2022-01-01 DOI:10.1590/1981-6723.08321

Enzo Aldoradin-Puza, Cynthia Rodríguez-Mázmela, Frank Esteban Cuba-Mayo, Cindy Victoria Morán-González, José Miguel Aleman-Polo

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Abstract

Abstract This study evaluated the effect on physical and sensory properties of freezing Halved Avocados (HA) by Traditional Method (TM) in a continuous freezer and by electromagnetic field-assisted method (EM) with CAS (Cells Alive System) freezer, obtaining HATM and HAEM, respectively. Each HA from the same specimen (obtaining 2 HA: one for fresh and the other for frozen-thawed state) was coded and evaluated. The firmness of the upper part of the fresh HA was higher (p < 0.05) than the lower part. The freezing curve showed the crystallization phase in the HAEM (from 14.25 to 20.33 min), thus indicating the formation of ice crystals, as well as affecting the significant decrease (p < 0.05) in more than 60% of firmness in the thawed HA concerning the fresh state. Regarding the color, there were differences (p < 0.05) in saturation (C*) between fresh and thawed avocado (HATM and HAEM); however, there were no differences (p > 0.05) in the tonality (h*). Weight loss of thawed HA was less than 0.5%. The sensory evaluation indicated there were no significant differences (p < 0.05) in firmness between the HATM and HAEM using the triangular test.

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传统冷冻与电磁场辅助冷冻对牛油果(Persea americana Mill)品种Hass物理和感官特性的影响

摘要本研究评价了传统冷冻法(Traditional Method, TM)和电磁场辅助冷冻法(electromagnetic -assisted Method, EM)对半切牛油果(HAEM)物理和感官特性的影响，分别获得了半切牛油果(HAEM)和半切牛油果(HAEM)。对同一标本的每个HA(获得2个HA:一个为新鲜状态，另一个为冻融状态)进行编码和评估。新鲜HA上部的硬度高于下部(p < 0.05)。冷冻曲线显示了HAEM的结晶阶段(14.25 ~ 20.33 min)，表明冰晶的形成，并影响解冻后的HA在新鲜状态下硬度显著降低(p < 0.05) 60%以上。在颜色方面，鲜牛油果(HATM和HAEM)与解冻牛油果(HAEM和HATM)饱和度(C*)差异显著(p < 0.05);但调性(h*)差异无统计学意义(p < 0.05)。解冻后的HA失重小于0.5%。感官评价表明，采用三角检验，HAEM和HATM之间的硬度无显著差异(p < 0.05)。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Brazilian Journal of Food Technology Agricultural and Biological Sciences-Food Science

CiteScore

2.20

自引率

0.00%

发文量

审稿时长

35 weeks

期刊介绍： The Brazilian Journal of Food Technology (BJFT) is an electronic rolling pass publication with free access, whose purpose is to publish unpublished articles based on original research results and technological information that significantly contribute to the dissemination of new knowledge related to production and evaluation of food in the areas of science, technology, food engineering and nutrition (non-clinical). Manuscripts of national or international scope are accepted, presenting new concepts or experimental approaches that are not only repositories of scientific data. The Journal publishes original articles, review articles, scientific notes, case reports, and short communication in Portuguese and English. The submission of a manuscript presupposes that the same paper is not under analysis for publication in any other divulging vehicle. Articles specifically contemplating analytical methodologies will be accepted as long as they are innovative or provide significant improvement to existing methods. It is at the discretion of the Editors, depending on the subject relevance, the acceptance of works with test results of industrialized products without the information necessary to manufacture them. Papers aimed essentially at commercial propaganda will not be accepted.

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