Retardation of myoglobin and haemoglobin-mediated lipid oxidation in washed bighead carp by phenolic compounds

► Tannic acid could prevent discolouration of washed mince containing Mb or Hb. ► Caffeic acid and gallic acid lowered lipid oxidation of fish mince induced by Mb or Hb. ► Selected phenolic compounds were able to retard haem release and lipid oxidation in fish mince induced by haem proteins.