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

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) 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