The rhoological properties of fish meats heated to temperature above 100°C have been examined. The sample meats were obtained from bigeye tuna and halibut. The rupture strength increased up to 100°C, but decreased after that temperature. Although the elastic modulus and viscosities also increased up to 100°C, they showed constant value after that temperature. The increase of these rheological parameters up to 100°C were attributed to the hardening of the meats which accompanied syneresis. The decrease of the rupture strength above 100°C may come from the weakening of the meat structure. But the stress-relaxation experiments could not detect the results, since the experiment did not accompany the breaking sammple.
