Two types of fish jelly products, "Chikuwa" (rolled fish cake) and "Sumaki-Kamaboko" (fish cake rolled with straw) manufactured in Fukuoka prefecture were examined on respective 10 brands in January of 1975. The following ranges of constituents were indicated by chemical analysis. "Chikuwa" : Water 63. 1～73. 6 (69. 4± 1. 1) % ; protein 11. 7～16. 7 ( 13. 8±0. 5) % ; lipid 0. 3～0.9 (0.6±0.07) %; ash 2.4～4.4 (3.3±0.2) %; starch 2.0～40.2 (6. 1 ±0. 9) %, sugar 8. 3～18. 2 (13. 0±0. 9) %, energy 97～132 (112 ±3. 8) kcal ; sorbic acid, 0. 64～1. 68 (1. 28±0. 13) g/kg except one brand; saccharin sodium 0 in 7 brands and 0. 03, 0. 47 or 0. 16 g/kg in 3 respectively; A F_2 and hydrogen peroxide were not detected, while positive intestinal flora in one brand. "Sumaki -Kamaboko": Water 71.0～77. 3 (73. 5±0.7) %; protein 10. 1-15.8 (11.4±0. 5) %; lipid 0. 3～1. 0 (0. 5±0. 07) %; ash 2. 3～3. 6 (3. 0±0. 1) %; starch 0～7. 4 (5. 0±0. 7) %; sugar 7. 5～14. 7 (11. 5 ± 0. 7) %, energy 54～104 (83 ± 6 ) kcal ; sorbic acid 0. 18～1. 58 (0. 78±0. 2) g/kg in 7 brands and 0 in 3 brands ; saccharin sodium 0 in 7 brands and 0.01, 0.06 or 0.06 g/kg in 3 respectively ; AF_2 and hydrogen peroxide were not detected, while pseudo - positive intestinal flora in 2 brands. Red No. 106 was employed in 7 brands and No. 104 in one brand, but not in others. A strict relationship between evaluation by sensory test and constituent was not estimated. However, it was shown with some exception that the evaluation was generally dependent on higher protein and lower starch content through certain physical properties such as sense of touch. A rough correlation of evaluation to price was also observed. Although t h e distinct feature was not estimated for products in Fukuoka prefecture, they seemed to contain much starch.