Abstract: The study aims at evaluation of the biochemical characteristics of three carpspecies of frest water fishincluding silver carp bighead carp,and grass carp,determination of their general nutrition composition and analysis ofthe effect on surimi properties under different conditions (such as the different bleaching solutions, heatingtemperature,and the different amount of starch used).According to the surimi suwari index and gel modori inedx andgel modori index from above experiments a conclusion is obtained that bighead carp is hard to form suwari andextremely prone to modori,that silver carp is different to form suwari and easy to be modori,while grass carp isdifficult to form both suwari and modori.

Key words: Silver carp, Bighead carp, Grass carp, Minced meat, Characteristic Gel strength