Rheological studies (fracture and non-fracture tests)carried out on both surimi and kamaboko derived from untreated and treated (3% H2O2 at pH 8.2 applied by injecting,soaking and tumbling for 30 min at 4-10℃) fillets of female common carp (Cyprinus carpio) were compared with those from threadfin bream (Nemipterus sp.).A temperature sweep test indicated that the sol-gel transition started at ca.47℃ and was completed at ca.