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Fillet of dory is very easy to be find in Indonesian market with various brand and produsen. Imported dory fillet is preferred by consumer so far because it has a white color compare than local fillets. Color is the important parameter that used by consumers to determine the quality of filet. This study was aimed to determine the quality of local and imported fillets, including protein profile using SDS PAGE, color measurement, and myoglobin extractability. The results of water soluble protein profiles showed dory fillet contained 13-15 bands. The redness value (a*) of local fillet (DN, DL, DM) was higher compared others. However, imported fillet (DI) had the highest if redness index (a/b). Imported fillet (DI) showed the lowest concentration of myoglobin compared other samples.

The Quality of Dory Fillets based on Water Soluble Protein, Color, and Myoglobin Concentration