Effect of Thawing Methods on Quality of Frozen Ripe Kaew Kamin Mango
Abstract
The objectives of this research were to investigate the freezing of ripe kaew kamin mango pulp and the effect of thawing using water thawing, air thawing, and infrared thawing on the quality of the frozen ripe kaew kamin mango. The ripe mango flesh were slowly frozen at -38 °C in a chest deep freezer for 156±2.64 minutes, and the freezing rate was 0.27±0.05°C/min. Then, the samples were defrosted using three different techniques: water thawing, air thawing, and 250 watts of infrared thawing. The results showed that the thawing times were 15, 25, and 8 minutes, respectively. Weight losses of mango pulp after the thawing were 3.09±0.14, 4.05±0.43, and 2.34±0.36 % wt, respectively. In terms of color quality, the samples had L* values (lightness) of 44.27±1.21, 44.22±0.00, and 44.56±0.00, the a* values (redness) of 2.63±0.01, 2.58±0.00, and 2.62±0.01, and the b* values (yellowness) were 33.83±0.02, 31.81±0.01, and 33.82±0.00, respectively. In addition, the pH values were 4.96, 4.93, and 5.08, respectively. The total soluble solids were 11.53±0.06, 11.23±0.05 and 11.86±0.05 °Brix, respectively. The firmness values after thawing were 1.40±0.57, 1.70±0.63, and 2.27±0.27 N, respectively. When compared to the fresh sample, infrared thawing had minimum effect on changes in the quality of frozen ripe mango, in which the firmness of ripe mangos after thawing was less than about 64.02%. Additionally, sensory evaluation showed that the ripe mango pulp after infrared thawing obtained the highest overall acceptability score (7.40±0.51 points), which was significant difference among the assessed samples. Keywords : ripe mango pulp ; thawing ; drip loss; infraredReferences
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Chassagne-Berces, S., Fonseca, F., Citeau, M & Marin, M. (2010). Freezing protocol effect on quality properties of fruit tissue according to the fruit, the variety, and the stage of maturity. LWT -Food Science and Technology, 43, 1441-1449.
Charoenrein, S., Khantharam, K., Daorai, P., Veerathummo, K & Charoenreun, V. (2013). Freeze-cracking in papaya cubes: Effect of freezing rate, total soluble solids and cube size. Food Journal, 43(2), 67-73.
Chen, B., Zhang., M., Wang, Y., Devahastin, S & Yu, D. (2022). Comparative study of conventional and novel combined modes of microwave- and infrared-assisted thawing on quality of frozen green pepper, carrot and cantaloupe. LWT-Food Science and Technology, 154, 112842, 1-11.
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Hu, R., Zhang, M., Jiang, Q & Law, Q.L. (2023). A novel infrared and microwave alternate thawing method for frozen pork: Effect on thawing rate and products quality. Meat Science, 198, 109084, 1-10.
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Liu, Y., Chen, S., Pu, Y., Muhammad, A.I., Hang, M., Liu, D & Ye, T. (2022). Ultrasound-assisted thawing of mango pulp: Effect on thawing rate, sensory, and nutritional properties. Food Chemistry, 286, 576-583.
Kittiyopas, D., Kalamphasutra, T & Na Ayudhaya, N.L. (2012). Study on Supply Chain and Logistics Systems of Exporting Mangoes Produced in Central and Northern Regions of Thailand. Agricultural Science Journal, 43(3), 363-367. (in Thai)
Mahae, N., Pichairat, D & Wattanakul, U. (2018). Production Process and Quality Change of Frozen Hard Clam (Meritrix casta). (Research Report). Songkhla: Rajamangala University of Technology Srivijaya (in Thai)
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Peng, Yu, Zhao, J.H., Wen, X & Ni, Y. (2022). The Comparison of Microwave Thawing and Ultra-High- Pressure Thawing on the Quality Characteristics of Frozen Mango. Foods, 11, 1048, 1-12.
Puechkaset. (2017). Kaew Mango. Retrieved August 22, 2022, From https://puechkaset.com/มะม่วงแก้ว/
(in Thai)
Sirijariyawat, A & Charoenrein, S. (2012). Freezing characteristics and texture variation after freezing and thawing of four fruit types. Songklanakarin Journal of Science and Technology, 34(5), 517-523.
Sirijariyawat, A., Phakul, W & Arsanok, A. (2015). Effect of freezing on quality of ripe mango flesh. Khon Kaen Agriculture Journal, 43, 846-850. (in Thai)
Thansettakij. (2022). Thai mangoes. Retrieved August 15, 2022, From
https://www.thansettakij.com/economy/522165 (in Thai)
Wu, J., Zhang, M., Bhandari, B & Yang, C.H. (2021). Drip loss control technology of frozen fruit and vegetables during thawing: a review. Institute of Agrophysics, 35, 235-250.
Wu, Z., Ma, W., Xue, S.J., Zhou, A., Liu, Q., Hui, A., Shen, Y., Zhang, W & Shi, J. (2022). Ultrasound-assisted immersion thawing of prepared ground pork: Effects on thawing time, product quality, water distribution and microstructure. LWT - Food Science and Technology, 163, 113599, 1-9.
Wiriyajaree, P. (2018). Sensory evaluation. Chiang Mai: Chiang Mai University. (in Thai)
Assawarachan, A., Chailungka, N & Suriyakunthorn, P. (2014). Improvement and Effecting Factors of Thawing of Frozen Chicken by Thermoacoustic Method. Thai Society of Agricultural Engineering Journal, 20, 16-25. (in Thai)
Chassagne-Berces, S., Fonseca, F., Citeau, M & Marin, M. (2010). Freezing protocol effect on quality properties of fruit tissue according to the fruit, the variety, and the stage of maturity. LWT -Food Science and Technology, 43, 1441-1449.
Charoenrein, S., Khantharam, K., Daorai, P., Veerathummo, K & Charoenreun, V. (2013). Freeze-cracking in papaya cubes: Effect of freezing rate, total soluble solids and cube size. Food Journal, 43(2), 67-73.
Chen, B., Zhang., M., Wang, Y., Devahastin, S & Yu, D. (2022). Comparative study of conventional and novel combined modes of microwave- and infrared-assisted thawing on quality of frozen green pepper, carrot and cantaloupe. LWT-Food Science and Technology, 154, 112842, 1-11.
DITP. (2022). Fresh, chilled rozen and dried fruits and vegetables products. Retrieved August 15, 2022, From https://ditp.go.th/ditp_web61/article_sub_view.php?filename=contents_attach/804973/ 804973.pdf&title=804973&cate=751&d=0 (in Thai)
Duan, X & Naterer, G.F. (2010). Heat transfer in a tower foundation with ground surface insulation and periodic freezing and thawing. International Journal of Heat and Mass Transfer, 53, 2369–2376.
FTDD. (2020). Freezing technology. Retrieved August 15, 2022, From https://www4.fisheries.go.th/local/file_document/20200529095802_1_file.pdf (in Thai)
Hu, R., Zhang, M., Jiang, Q & Law, Q.L. (2023). A novel infrared and microwave alternate thawing method for frozen pork: Effect on thawing rate and products quality. Meat Science, 198, 109084, 1-10.
Ioannou, I & Ghoul, M. (2013). Prevention of enzymatic browning in fruit and vegetables. European Scientific Journal, 9, 30, 310-341.
Jahurul, M. H. A., Zaidul, I. S. M., Ghafoor, K., Al-Juhaimi, F. Y., Nyam, K.-L., Norulaini, N. A. N. & Mohd Omar, A. K. (2015). Mango (Mangifera indica L.) by-products and their valuable components: A review. Food Chemistry, 183, 173-180.
Liu, Y., Chen, S., Pu, Y., Muhammad, A.I., Hang, M., Liu, D & Ye, T. (2022). Ultrasound-assisted thawing of mango pulp: Effect on thawing rate, sensory, and nutritional properties. Food Chemistry, 286, 576-583.
Kittiyopas, D., Kalamphasutra, T & Na Ayudhaya, N.L. (2012). Study on Supply Chain and Logistics Systems of Exporting Mangoes Produced in Central and Northern Regions of Thailand. Agricultural Science Journal, 43(3), 363-367. (in Thai)
Mahae, N., Pichairat, D & Wattanakul, U. (2018). Production Process and Quality Change of Frozen Hard Clam (Meritrix casta). (Research Report). Songkhla: Rajamangala University of Technology Srivijaya (in Thai)
Mühlbauer, W., & Müller, J. (2020). Mango (Mangifera indica L.). Drying Atlas, 325–335.
Pairote Wiriyajaree. (2018). Sensory Evaluation. Chiang Mai: Chiang Mai University. (in Thai)
Peng, Yu, Zhao, J.H., Wen, X & Ni, Y. (2022). The Comparison of Microwave Thawing and Ultra-High- Pressure Thawing on the Quality Characteristics of Frozen Mango. Foods, 11, 1048, 1-12.
Puechkaset. (2017). Kaew Mango. Retrieved August 22, 2022, From https://puechkaset.com/มะม่วงแก้ว/
(in Thai)
Sirijariyawat, A & Charoenrein, S. (2012). Freezing characteristics and texture variation after freezing and thawing of four fruit types. Songklanakarin Journal of Science and Technology, 34(5), 517-523.
Sirijariyawat, A., Phakul, W & Arsanok, A. (2015). Effect of freezing on quality of ripe mango flesh. Khon Kaen Agriculture Journal, 43, 846-850. (in Thai)
Thansettakij. (2022). Thai mangoes. Retrieved August 15, 2022, From
https://www.thansettakij.com/economy/522165 (in Thai)
Wu, J., Zhang, M., Bhandari, B & Yang, C.H. (2021). Drip loss control technology of frozen fruit and vegetables during thawing: a review. Institute of Agrophysics, 35, 235-250.
Wu, Z., Ma, W., Xue, S.J., Zhou, A., Liu, Q., Hui, A., Shen, Y., Zhang, W & Shi, J. (2022). Ultrasound-assisted immersion thawing of prepared ground pork: Effects on thawing time, product quality, water distribution and microstructure. LWT - Food Science and Technology, 163, 113599, 1-9.
Wiriyajaree, P. (2018). Sensory evaluation. Chiang Mai: Chiang Mai University. (in Thai)
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Published
2023-05-11
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