In Previous paper, an experimental equation for prediction of thermal diffusivity of white muscled fish meat paste products was suggested. In this paper, another experimental equation for red muscled fish meat paste products was derived. The thermal diffusivities of products with water contents of 44.74 to $82.83\%$ and lipid contents of 0.35 to $23.38\%$ could be deduced as following equations ; $$alpha_{80.39^{circ}C}=0.0759{cdot}10^{-6}{cdot}X_w+0.0836{cdot}10^{-6},;m^2{cdot}s^{-1}$$ $$alpha_{100.63^{circ}C}=0.0820{cdot}10^{-6}{cdot}X_w+0.0853{cdot}10^{-6},;m^2{cdot}s^{-1}$$ $$alpha_{120.09^{circ}C}=0.0830{cdot}10^{-6}{cdot}X_w+0.09140{cdot}10^{-6},;m^2{cdot}s^{-1}$$ The experimental equation derived from these equations was ; $$alpha=(0.9795+.8996{cdot}X_w){cdot}alpha_w-0.0709{cdot}10^{-6}{cdot}X_w-0.0779{cdot}10^{-6},;m^2{cdot}s^{-1}$$ The errors of the thermal diffusivities of red muscled fish meat paste products predicted with this equation were less than ${pm};0.52\%$ compared with those measured. A new experimental equation for products of white and red muscled fish meat paste could be discribed as follow ; $$alpha=(1.096+0.5318{cdot}X_w){cdot}alpha_w-0.0057{cdot}10^{-6}{cdot}X_w-0.0992{cdot}10^{-6},;m^2{cdot}s^{-1}$$ The errors of the thermal diffusivities predicted with this equation were less than ${pm};0.13\%$ compared with those measured.