Changes in melting points, enthalpy, and specific heat capacity of catfish visceral oil at each step of the purification process were studied. Melting points of -46.2 to 21.2°C for crude oil, -45.9 to 11.5°C for degummed oil, -44.3 to 11.4°C for neutralized oil, -47.1 to 9.9°C for bleached oil and -52.3 to 8.0°C for deodorized oil were observed. Enthalpy (kJ/kg) was 74.1 for crude oil, 74.7 for degummed oil, 75.1 for neutralized oil, 79.3 for bleached oil, and 84.3 for deodorized oil. The specific heat capacities at 20°C for crude, degummed, neutralized, bleached, and deodorized oils were 1.69, 1.96, 1.97, 1.91, and 1.83 kJ/kg°C, respectively.