Different methods of heating minced sardine fish were carried outin order to evaluate the quality of the products. Water-holding property is analysedby using the new method of expressible water indication (Ip--A), the relation be-tween heating method and water-holding property was discussed, and the changeof minced fish myosin in post-heating and pre--heating is measured in this paper. The experiment results show that those samples quality is best to process mine-ed fish at 30℃ 120 min., 90℃ 30 min. and after 40℃ 20 min., 90℃ 30 min. Gellingbroken a. rea is at 60℃ in minced sardine. The relation of water pressured with gellingstrength showed negative linear correlation, r=-0.9649. Remainder of myosindecreased rapidly between 30℃ and 40℃, but it decreased slowly afterward whenit was heated at 60℃. By heated at 90℃ the relation between myosin-remainder andlogarithm of heating time showed a negative linear correlation, r=-0.9957.