Abstract
Milkfish flesh is light pink due to the presence of myoglobin (Mb). The amino acid composition of milkfish Mb shows higher content of thr, glu, and arg, but lower content of ala and lys than those of mackerel, sardine, skipjack, and tuna Mb. The tristimulus color value (L, a, and b value) of Mb solutions changed significantly depending upon the form of Mb. When incubation time increased, the L value of Mb solution increased gradually with the increase in the percentage of metmyoglobin (metMb), while a value decreased and Mb aggregation gradually increased. Washing with acidic media could improve the lightness of milkfish meat paste than those in neutral or alkali pH. The reduction in pH value of flesh might enhance the autoxidation reaction of Mb that consequently improved the lightness of milkfish meat products.
