Browsing by Author "Cuba-Mayo, Frank Esteban"

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    Effect of freezing with oscillating magnetic fields on the physical and sensorial characteristics of mango (Mangifera indica L. cv. ‘Kent’)
    (FapUNIFESP (SciELO), 2019) Aldoradín-Puza, Enzo; Cuba-Mayo, Frank Esteban; Alemán-Polo, José Miguel; Perea-De-La-Matta, Angel; Sánchez-Espinoza, Javier; Castillo-Alva, Javier
    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.
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    Evaluation of traditional freezing and electromagnetic field-assisted freezing in the physical and sensory properties of avocado (Persea americana Mill) variety Hass
    (FapUNIFESP (SciELO), 2022) Aldoradín-Puza, Enzo; Rodríguez-Mázmela, Cynthia; Cuba-Mayo, Frank Esteban; Morán-González, Cindy Victoria; Alemán-Polo, José Miguel
    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.