Common carp (Cyprinus carpio) is cheap and prolific in Australian waters but its reputation as a surimi product is generally perceived as poor.This study demonstrates the effect of alkaline-aided method (AAM) and pH modified method (PMM)on the textural quality of common carp sufimi and kamaboko compared with those prepared from modified conventional method (MCM).In MCM the traditional method was altered by replacing the decanting and pressing steps for dewatering with centrifugation after each washing cycle for concentrating protein in surimi processing.