Characteristics of myoglobin and haemoglobin-mediated lipid oxidation in washed mince from bighead carp (Hypophthalmichthys nobilis)

► Haemoglobin showed higher pro-oxidative activity than myoglobin. ► Haemin loss was associated with the acceleration of lipid oxidation. ► Changes in haemoglobin and myoglobin contributed to the quality loss of fish muscle during extended storage.