All of the results would indicate that either separately or in combination, egg white and tumbling significantly altered the textural properties of the fish muscle tissue studied in this experiment. Egg white incorporation, in general, had a positive effect on gel strength and the other TPA parameters while a reduction was noted in the expressible moisture (data not presented). Tumbling also, in general, increased gel strength while it had a reducing effect on expressible moisture of the processed fish muscle as compared to the non-tumbled control groups. Also, tumbling caused an increase in almost all of the texture profile analysis parameters with one exception, springiness. The TPA results were generally better than other treatments with egg white plus tumbling on the processed fish muscle. There was a significant positive correlations between gel strength and each of the TPA parameters. However, significant negative correlations were noted between pH and gel strength and expressible moisture and between the lipid content and each of the TPA parameters. Therefore, the lipid content and pH would be the textural quality determining factor for a fish gel product. As a conclusion, it could be suggested that the tumbling technique and egg white addition should be utilized to increase functional properties or textural quality of fish proteins during the processing of restructured fish products.