Influences of different freezing and thawing methods on the physico-chemical, flavor, and sensory properties of durian puree (cv. Monthong)

Abstract

Influences of air blast freezing (AF method), cryogenic freezing (CF method), and freezing by direct immersion in liquid nitrogen (LN method) and thawing by refrigerator (RG method) and microwave (MW method) on qualities of durian puree (cv. Monthong) were investigated. After the freezing process and frozen storage, all frozen samples greatly tended to change physico‐chemical parameters; drip loss (7.94–97.98%) and a* (17.45–69.75%), flavor properties; aldehydes (1.35–136.99%) and alcohols (4.86–107.22%), and sensory scores; overall flavor (4.76–26.89%) and overall liking (4.48–22.19%) from zero months of storage. However, the lowest change in almost all parameters resulted from using the CF method. Furthermore, at zero months of frozen storage, the MW method changed some physico‐chemical properties less than the RG method, but there were no differences in any parameters between both methods after 6 months. Moreover, during frozen storage the MW method developed a new volatile compound, namely 3‐methylbutanal, which presented an off‐flavor. Practical applications Determining the shelf life of fresh fruit and processed fruit has been much more important in research and development for providing the best quality for consumers as well as international fruit trade. However, some reports have studied preserving durian, no studies are available on the influence of freezing and thawing methods on physico‐chemical, flavor, and sensory changes in durian puree (cv. Monthong). Therefore, in the current study, freezing methods (air blast freezing, cryogenic freezing, and freezing by direct immersion in liquid nitrogen) and thawing methods (refrigerator and microwave) were used to study their effects on the quality changes of durian puree after the freezing process and frozen storage. The results could provide best practice and guidance for the fruit industry.

Recent developments in freezing of fruits and vegetables: Striving for controlled ice nucleation and crystallization with enhanced freezing rates

“…Similar observations were recorded by Pupan et al. (2018) in a study involving the freezing of durian puree using air blast freezing (−40°C), cryogenic freezing (−40°C), and liquid nitrogen freezing (−196°C), and they reported that all the three methods cause changes in physicochemical, sensory, and flavor properties of the puree to a different extent, with air freezing causing the most damage and cryogenic freezing causing the least. Gonçalves et al.…”

“…200%) in enzyme activity of puree samples was observed at the end of 30 days. Similar observations were recorded by Pupan et al (2018) in a study involving the freezing of durian puree using air blast freezing (−40 • C), cryogenic freezing (−40 • C), and liquid nitrogen freezing (−196 • C), and they reported that all the three methods cause changes in physicochemical, sensory, and flavor properties of the puree to a different extent, with air freezing causing the most damage and cryogenic freezing causing the least. Gonçalves et al (2017) reported a decrease in antioxidant activity in the pasteurized (74.96% retention) and unpasteurized (92.22% retention) strawberry pulp after freezing, irrespective of the method of freezing employed (−18 • C using static air or −25 • C through forced air).…”

Drip Loss Control Technology of Frozen Fruits and Vegetables During Thawing: a Review

“…Therefore, it is necessary to improve the heating uniformity during microwave thawing. Pupan et al (2018) pointed out that after thawing in the refrigerator, the drip loss of samples stored at -18°C for 3 months was 2.51%, while the drip loss due to microwave thawing was 2.31%. However, microwave thawing may introduce an unpleasant volatile compound to the food, resulting in poor overall aroma and flavour attributes (Pupan et al, 2018).…”

“…Pupan et al (2018) pointed out that after thawing in the refrigerator, the drip loss of samples stored at -18°C for 3 months was 2.51%, while the drip loss due to microwave thawing was 2.31%. However, microwave thawing may introduce an unpleasant volatile compound to the food, resulting in poor overall aroma and flavour attributes (Pupan et al, 2018). Holzwarth et al (2012) observed an increased drip loss for samples thawed at 37°C for 2 h and also for those thawed for 10 min in a microwave oven, these increases had values of 17.4 and 16.8%, respectively.…”

The effect of different thawing methods on the health-promoting compounds and antioxidant capacity in frozen baby mustard

“…The point at which ice crystals are converted back to water occurs completely when the temperature throughout the product reaches 0 C and no free ice is present. 11 Frozen vegetables are vulnerable to damage induced by chemical changes during the thawing process. [12][13][14][15] For example, thawing affected the stability of bioactive compounds, including glucosinolates, total phenolics, and carotenoids, of frozen broccoli, 13 also resulted in loss of vitamin C in frozen red radishes.…”