Resumo Este estudo avaliou o efeito nas propriedades físicas e sensoriais do congelamento de abacates cortados ao meio (AH) pelo método tradicional (MT) em freezer contínuo e pelo método assistido por campo eletromagnético (EM) em um freezer CAS -Cells Alive System, obtendo HATM e HAEM, respectivamente. Cada HA do mesmo espécime (obtendo 2 HA: um para o estado fresco e outro para o estado congelado-descongelado) foi codificado e avaliado. A firmeza da parte superior do AH fresco foi maior (p < 0,05) do que a parte inferior. A curva de congelamento mostrou a fase de cristalização no HAEM (de 14,25 a 20,33 min), indicando a formação de cristais de gelo, afetando a diminuição significativa (p < 0,05) em mais de 60% da firmeza do HA descongelado em relação ao estado fresco. Quanto à cor, houve diferença (p < 0,05) na saturação (C*) entre abacate fresco e descongelado (HATM e HAEM); porém, não houve diferenças (p > 0,05) na tonalidade (h*). A perda de peso do HA descongelado foi inferior a 0,5%. A avaliação sensorial indicou que não há diferenças significativas (p < 0,05) na firmeza entre o HATM e o HAEM pelo teste triangular.

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) 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.

Abstract This research studies the application of ultrasound (US) on sarcoplasmic proteins from giant squid (Dosidicus gigas) mantle and its effect on its functional properties. US was applied during 30, 60 and 90 s. A decrease was observed in the emulsifying activity index (EAI), an increase in the emulsifying stability index (ESI), an increase in the foaming capacity (FC) and a decrease in the foaming stability (FS). In addition, the application of US increased the surface hydrophobicity (So) and decreased the viscosity with the increase in temperature. Functional properties of sarcoplasmic giant squid mantle proteins increase with the application of ultrasound.

The short duration of the useful life of frozen anchovy affects the limited use of this product. In the present study the whole anchovy (Engraulis ringens) was flayed, beheaded, gutted and bled in water (Control) and in a solution of 2.5% sodium citrate (Treatment) and subsequently frozen, glazed and stored at -25 °C for 14 months. The peroxide value (PV), acidity (A), fatty acid profile (PAG), thiobarbituric acid (TBARS), heme iron (HH), pH and sensory attributes of the samples were evaluated monthly. The results of the analysis of VP, TBARS, A, pH and sensory analysis showed significant differences (p<0.05) between treatment and control sample, where the sample under treatment showed better conservation features. HH values and PAG had a variable behaviour. The lifespan of the flayed, beheaded and gutted (control and treatment) anchovy was 14 months.

La corta duración de la vida útil de la anchoveta congelada influye en la limitada utilización de este producto. En el presente estudio, la anchoveta entera (Engraulis ringens) fue desollada, descabezada, eviscerada y desangrada en agua (Control) y en una solución de 2.5% citrato sódico (Tratamiento) y posteriormente congelada, glaseada y almacenada a -25 °C durante 14 meses. El valor peróxido (VP), acidez (A), perfil de ácidos grasos (PAG), sustancias reactivas al ácido tiobarbitúrico (SRAT), hierro hemínico (HH), pH y los atributos sensoriales de las muestras fueron evaluados mensualmente. Los resultados de los análisis de VP, SRAT, A, pH y el análisis sensorial mostraron diferencias significativas (p<0.05) entre el tratamiento y la muestra control, donde la muestra bajo tratamiento presentó mejores características de conservación. Los valores de HH y PAG presentaron un comportamiento variable. La vida útil de la anchoveta desollada, descabezada y eviscerada (control y tratamiento) fue de 14 meses.