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

Autor:	Sylvie Chevallier, Carole Prost, Thierry Serot, Arnaud Hallier
Rok vydání:	2008
Předmět:	Muscle protein biology Freezing thawing Flesh Shear resistance biology.organism_classification Industrial and Manufacturing Engineering Fishery Congelation Food science Texture (crystalline) Silurus Food Science Catfish
Zdroj:	International Journal of Food Science & Technology. 43:1253-1262
ISSN:	1365-2621 0950-5423
DOI:	10.1111/j.1365-2621.2007.01601.x
Popis:	The 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.
Databáze:	OpenAIRE
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