A test for the utilization of silver carp as a raw material of fish sausage products has been carried out. The results obtained are as follows: (1) The recovery yield from silver carp to frozen surimi was 25%. Bleaching with 0.1% sodium citrate and then with 0.1% CaCl_2 was shown to be effective in increasing gel strength of the surimi. No significant protein denatured was observed during the storage of the surimi at -20℃ for at least 3 months. (2) The quality ranked second to the walleye pollack surimi, based on gel strength, coler, press moisture and so on. (3) The greatest gel strength (2255g･cm)of silver carp surimi was obtained at 60℃ at which the walleye pollack surimi usually shows the lowest gel strength. However, the maximal gel strength (2331g･cm)was obtained by two step heating (setting at 40℃ for 30 min and then heating at 90℃ for 30 min). (4) Silver carp surimi was proved to be a potential raw material for fish sausage products.
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