Comparison of chemical composition and physicochemical properties of meat of males and females of African catfish (Clarias gariepinus Burchell, 1822)

The objective of this study was to analyze gender differences in the chemical composition and physicochemical properties of African catfish meat. The experimental material included fish with body weight of ca. 1 kg, aged < 1 year, cultured in the intensive system (pond culture). Fillets were analyzed for the proximate chemical composition, energy and TBARS value. Additional analyses were conducted for natural drip and thermal loss, for water-holding capacity and shear force. Acidity (pH(u)) was determined 24 h post mortem in fillets and in an aqueous homogenate. The colour of the external and internal surface of fillets was characterized based on L*, a*, b* values. The statistical analysis showed no effect of gender on the chemical composition, energy and TBARS value of the muscle tissue of catfish. Meat of both sexes was characterized by high contents of total protein and fat and by low calorific value. In addition, fillets of both analyzed groups of African catfish had appropriate acidity and small natural drip loss. It was demonstrated that, compared the males, meat of females was characterized by higher water-holding capacity, tenderness and thermal loss. The internal and external surface of fillets of the male fish was darker and characterized by greater contribution of red and lesser of yellow colour.