Effect of magnetic field with different dimensions on quality of avocado puree during frozen storage

Abstract

The magnetic field-assisted freezing (MFAF) has been identified as an emerging physical method used for food preservation, characterised by its high penetrability in food materials. However, effects of magnetic fields in different dimensions on food freezing process and its products quality have not been previously compared. Thus, the alternating magnetic fields (4 mT and 50 Hz) were applied in different directions and its impact on the physiochemical properties of frozen avocado puree during the storage were investigated. In comparison with the conventional freezing process, the application of MFAF could reduce the weight loss and soluble solids rise. The transformation between different types of water and their corresponding redistribution were also limited under MFAF. The decrease of total polyphenol content with extended storage time was reduced due to the inhibitory effect of MFAF on the polyphenol oxidase activity. In general, the MFAF of avocado purees presented better texture characteristics and higher sensory qualities than the controls. The more directions the magnetic field was applied, the better it performed in maintaining the quality of avocado puree. This study provides a reference for the application of the MFAF on food cryopreservation.

Effects of Cissus quadrangularis L. Powder on Proximate Composition, Physicochemical and Textural Properties of Tteokgalbi

“…However, incorporation of specific natural components such as watermelon radish ( Kim et al, 2022 ) and Boesenbergia pandurata (Roxb.) ( Lee et al, 2022 ), onions ( Chung et al, 2018 ), and avocado puree ( Wang et al, 2022 ) in meat products can help maintain elevated radical-scavenging capabilities compared to control products, as these ingredients typically contain higher levels of TPC and/or TFC. In this study, we also observed increased TPC, TFC, and various radical scavenging activities in response to the C treatments.…”

Effect of Static Magnetic Field on the Quality of Pork during Super-Chilling Storage

“…The generation of magnetic field was conducted by the method described by Wang et al [22] with minor modifications to the parameters. A magnetic field freezer (MFF10, INDUC Scientific Co., Ltd., Wuxi, China) was used for super-chilling storage, which contains a magnetic-field generator, sample chamber, refrigeration unit, fan, and control panel (Figure 1a).…”

Metabolism effects of static magnetic field‐assisted freezing on shrimp (Penaeus vannamei)

“…In recent years, magnetic field‐assisted freezing technology has gained considerable attention for its numerous advantages in the freezing process. These encompass enhanced freezing speed, control over ice crystal characteristics (size, shape, distribution) and an overall improvement in product quality (Wang et al ., 2022; Wei et al ., 2022). Magnetic field‐assisted freezing technology has been shown to effectively preserve the quality attributes of products, including colour, flavour, taste and texture (Zhu et al ., 2023).…”