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

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

doi:10.1590/1981-6723.08321

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Brazilian Journal of Food Technology

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ORIGINAL ARTICLE • Braz. J. Food Technol. 25 • 2022 • https://doi.org/10.1590/1981-6723.08321 copy

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

Avaliação do congelamento tradicional e do congelamento assistido por campo eletromagnético nas propriedades físicas e sensoriais do abacate (Persea americana Mill) variedade Hass

Authorship SCIMAGO INSTITUTIONS RANKINGS

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.

Keywords:
Avocado; Traditional freezing; Electromagnetic field-assisted freezing; Firmness

Parameters	CAS energy^* * Different superscript letters in the same row indicates significant difference between means (p < 0.05).
Parameters	0%	50%	75%	100%
Complete freezing (from +18 °C to -18 °C)
Time (min)	45.67 ± 2.05^a	42.68 ± 2.49^a	47.00 ± 3.74^a	47.00 ± 3.74^a
Speed (°C min^-1)	0.79 ± 0.04^a	0.85 ± 0.05^a	0.77 ± 0.06^a	0.77 ± 0.06^a
Crystallization phase (from -1°C to -5°C)
Time (min)	14.25 ± 1.71^a	14.50 ± 1.29^a	19.00 ± 1.63^b	20.33 ± 1.04^b
Speed (°C min^-1)	0.28 ± 0.04^b	0.28 ± 0.02^b	0.21 ± 0.02^a	0.20 ± 0.01^a

Freezing Type	Firmness (N) of thawed HA^* * Different superscript letters in the same column indicate significant differences between means (p < 0.05).
Freezing Type	Upper part	Lower part
Traditional freezing	2.76 ± 0.86^c	1.54 ± 0.60ª^,b
0% CAS	1.60 ± 0.25^a	1.05 ± 0.60^a
50% CAS	1.92 ± 0.70^a,b	1.16 ± 0.38^a
75% CAS	2.41 ± 0.71^b,c	1.11 ± 0.39^a
100% CAS	3.02 ± 1.28^c	2.04 ± 1.24^b

Halved avocado (HA)	Color parameters^ Different superscript letters in the same column indicate significant differences between means (p < 0.05).
Halved avocado (HA)	L*	a*	b*	C*	h*	ΔE
Fresh	73.91 ± 0.93^b	-3.44 ± 0.56^b	36.55 ± 0.73^a	36.72 ± 0.70ª	95.39 ± 0.94ª	0
HATM	71.43 ± 1.80^a	-5.25 ± 0.94^a	43.59 ± 2.91^b	43.91 ± 2.81^b	96.92 ± 1.60ª	7.88 ± 2.85
0% CAS	71.77 ± 0.94^a,b	-3.80 ± 0.92ª^,b	43.71 ± 4.10^b	43.88 ± 4.11^b	94.98 ± 1.15ª	7.55 ± 4.20
50% CAS	71.84 ± 1.04^a,b	-3.95 ± 0.83ª^,b	43.28 ± 3.06^b	43.46 ± 3.07^b	95.22 ± 1.04ª	7.16 ± 2.73
75% CAS	71.59 ± 1.21^a	-3.76 ± 0.75ª^,b	43.95 ± 3.53^b	44.11 ± 3.53^b	94.91 ± 0.95ª	7.84 ± 3.82
100% CAS	72.20 ± 0.72ª^,b	-4.02 ± 0.59ª^,b	43.78 ± 2.18^b	43.96 ± 2.22^b	95.23 ± 0.53ª	7.48 ± 1.93

HA	% Weight loss
0% CAS	< 0.5
50% CAS	< 0.5
75% CAS	< 0.5
100% CAS	< 0.5
HATM	< 0.5^* * Assumed by observation in a thawed state.

Panelists
Comparison of HATM with HAEM	Panelists (n)	With correct answer (n)	With wrong answer (n)	Result
0%	9	5	4	Not significant
50%	9	6	3	Significant
75%	9	4	5	Not significant
100%	9	7	2	Significant

Instituto de Tecnologia de Alimentos - ITAL Av. Brasil, 2880, 13070-178 Campinas - SP / Brasil, Tel 55 19 3743-1762 - Campinas - SP - Brazil
E-mail: bjftsec@ital.sp.gov.br

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[1] *Corresponding Author: Enzo Aldoradin-Puza, Colegio de Ingenieros del Perú (CIP), Street: Guillermo Marconi, 210, San Isidro/Lima - Peru, e-mail: enzo_499@hotmail.com