Squid’s (Loligo sp.) visceral is discarded as by product in squid processing industry. The visceral has ink gland which showed bioactivity, such as antioxidant. One of the deterioration in fish can be caused by lipid oxidation, which would be more susceptible in minced meat. The aim of addition of antioxidant in minced meat is to retard the lipid oxidation. The study in melanin removal with different speed and time of centrifugation has not been performed yet. This research was designed to utilize squid ink as natural antioxidant in mackerel (Rastrelliger sp.) minced fish. Untreated control and addition of BHA as positive control in mackerel minced fish were performed for comparison. Treatments with different centrifugation speed and different centrifugation time resulted melanin-free ink and characterized by its properties. Melanin-free ink with the best antioxidant activity obtained from the treatment would be added to mackerel minced meat. The result showed no significance difference between speed and time centrifugation treatments toward antioxidant activity, L* value, and hue degree. Charateristics of melanin-free ink on antioxidant activity, L*value, and hue degree were 45.53-65.59 mg AAE/g protein of sample, 38.12-42.74%, 43.36-52.77o, respectively. Melanin-free ink obtained from centrifugation speed 5000g and 15 minutes was chosen in mackerel minced meat. Utilization of melanin-free ink showed lower pH and whiteness within 15 days storage time. Lipid oxidation of melanin-free ink in minced fish showed lower inhibition towards BHA treatment.