Effects of Washing Media and Storage Condition on the Color of Milkfish Meat Paste

Fresh samples of milkfish were stored in ice for up to two weeks or frozen at -20°C for up to two months. At due time intervals, the dorsal part of ordinary muscle excised was subjected to washing by various media (water, 40 mM phosphate buffers of pH 5.6-8.0, alkaline wash), and the effects of washing media on the extracting efficiency of pigment (myoglobin) and the tristimulus color values (L, a and b) of the extract and the meat paste (washed mince) were investigated. The results obtained showed that the pigment extracting efficiency decreased during ice or frozen storage. On the other hand, as the pH values of washing media were raised, the L values of both the extract and washed mince decreased, while a and b values became higher for the extract and tended to be lower for the washed mince.