Freezing‐thawing effects on the colour and texture of European catfish flesh

Abstract

SummaryThe freezing‐thawing effect on the colour of raw fillets and on the texture of cooked fillets of European catfish (Silurus glanis) was studied. European catfish coming from two rearing conditions occurring in France were analysed by sensory and instrumental measurements. Fillets of European catfish became lighter, yellower and less bright after a freezing‐thawing cycle. An increase in hardness and a decrease in resilience, disintegration and shear resistance were also highlighted after a freezing‐thawing cycle. We could make the hypothesis that these variations of colour and texture were due either to mechanical damage or muscle protein denaturation. Fillets also became less juicy after a freezing‐thawing cycle because of a loss of water‐holding capacity.