To utilize blue shark Prionace glauca which is under-used resource, the effect of sodium alginate and calcium chloride on the gel property of the fish meat gel was investigated for improving its low gel-forming ability. Breaking stress of the fish meat gels was enhanced by adding more than 3％ sodium alginate and then immersing 1％ calcium chloride (aq). On the other hand, breaking deformation of the gels was decreased by the addition of sodium alginate and their physical properties were similar to those of abalone. SDS-PAGE patterns showed that protein polymerization in the gels depended on the concentration of sodium alginate. These results indicated that a new gel product having unique textures like abalone can be developed using blue shark meat with sodium alginate and calcium chloride.
