Effect of freezing with oscillating magnetic fields on the physical and sensorial characteristics of mango (Mangifera indica L. cv. ‘Kent’)

Abstract

Freezing using oscillating magnetic fields (OMF), was developed and is marketed to overcome drawbacks that normally occur in conventional freezing, which affect firmness, colour, taste, and drip loss in frozen-thawed foods. In order to verify the aforementioned advantages, the effect of freezing using OMF on cubes of mango (Mangifera indica L. cv. ‘Kent’) was evaluated. The cubes were frozen at -30 °C for 35 min with OMF set at 0, 30%, 50%, 75% and 100%, and then immediately thawed at room temperature (25 °C) for 70 min. The frozen-thawed mango cubes showed cell wall breakage, presumably due to the formation of ice crystals. Likewise, the frozen-thawed cubes were less firm (p < 0.05) than fresh mango cubes (with both cubes having come from the same specimen), as determined using a texturometer and sensory evaluation. Drip loss ranged from 2.45% to 4.15% in the frozen-thawed mango. Freezing using OMF with a Cells Alive System (CAS) freezer caused negative changes to the thawed mango, mainly a decrease in firmness, with results similar to those reported elsewhere using conventional freezing.

Novel synergistic freezing methods and technologies for enhanced food product quality: A critical review

“…Puza et al. (2019) investigated the effects of cell alive system on mango physiology and sensory evaluations by freezing the sample with an oscillating magnetic field under the strength of 0, 50, 75, and100 at −30°C for 35 min and then immediately thawed to evaluate texture test sensory evaluation. The results show that the product quality is retained to a certain extent.…”

“…It is said that the cell alive system causes considerable overcooling of the product, after which uniform nucleation and instant freezing of the entire product will occur (Puza et al., 2019). Studies have shown that the oscillating effect of the magnetic field can prevent the excessive accumulation of water molecules during the freezing, thereby preventing the formation of larger ice crystals (Shikata et al., 2016).…”

“…Erikson et al (2016) studied the difference among cell alive system, air blast, and cold storage freezers on the quality of Atlantic cod and concluded that, while comparing with the fresh sample, cell alive system has the least effect on the quality of frozen cod. Puza et al (2019) investigated the effects of cell alive system on mango physiology and sensory evaluations by freezing the sample with an oscillating magnetic field under the strength of 0, 50, 75, and100 at −30 • C for 35 min and then immediately thawed to evaluate texture test sensory evaluation. The results show that the product quality is retained to a certain extent.…”

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

“…This equipment had a control panel, where process parameters are programmed: i) cooling temperature; ii) ventilation speed during cooling (50% cooling FAN equivalent to 1.9 m/s (Otero et al, 2017)); iii) CAS freezing temperature; iv) ventilation rate (programmed to 50% CAS FAN equivalent to 1.9 m/s (Otero et al, 2017)) during CAS freezing; v) CAS energy; and vi) freezing time. Puza et al (2019) could describe the most important description of dimensions, number of trays, among others. Likewise, measurements of OMF were reported by Otero et al (2017), who indicated variations in OMF (less than 1 mT) inside the CAS freezer and a maximum of 60 Hz for 100% CAS energy.…”

“…Experimental studies have been carried out using the CAS freezer. The quality of thawed foods such as mackerel muscle (Okuda et al, 2020), cherry (Tang et al, 2020), mango cubes (Puza et al, 2019), crab sticks (Otero et al, 2017), garlic bulbs (James et al, 2015), chicken breasts (Yamamoto et al, 2005) were evaluated and compared to traditional freezing, however not all studies did not report considerable advantages for CAS freezing. For CAS freezing, some advantages were reported concerning parameters (time) of the freezing process, but the decrease in firmness also occurs in traditional freezing.…”