The gel forming properties and low temperature torelance of dusky spinefoot as raw materials of kamaboko were evaluated during contact icing and frozen storage ( -25°C ) in round. Kamaboko was prepared at definite periods, and its jelly strength ( J. S. ) water holding capacity and whiteness, and Ca-ATPase activity of the myofibrils of the fish were analyzed. As a result of this study, it was considered That dusky spinefoot meat immeadiately after catch is suitable for raw materials of kamaboko making. However, J.S. and Ca-ATPase activity decreased with the extention of storage period. The limits for the icing and frozen storage periods of the round fish as raw materials of kamaboko were two days and one day, respectively. This suggests that more study should be necessary for long term low temperature storage.
