Several studies have addressed the color of fish muscle hydrolysates
[13,30,31]. Myoglobin and hemoglobin, which are responsible for color
characteristics of fish flesh, remained in the fish protein hydrolysate and
the oxidation of these proteins might cause a yellow-brownish color in
resulting hydrolysate [32]. Color values of TRMHs are reported in
Table 1. Lower b* (yellowness) value is obtained formusclewithout hydrolysis.
During hydrolysis, TRMHs turned brownish-yellow. A higher
yellowness was found in TRMH-Neutrase (b* = 15.15) due probably
to the higher amount of lipids (1.19%). In fact, lipid oxidation products played a role in yellow discoloration of fish muscle product, mainly by
providing carbonyl groups