Abstract: The study was conducted to investigate the difference of tissue structure and rheological properties between raw and heated Stomolophus meleagris by heating for 15,30,45 and 60 min,respectively.Histopathology difference for all samples were observed by Van Gieson stain and scanning electron microscopy,respectively.And the rheological parameters were determined by stress-relaxation and rupture experimentation.The results showed that weight and volume were decreased significantly with longer heating time,and histopathological structures were changed significantly as well.Besides,The rupture strength became smaller,while viscous modulus η₁,stress-relaxation time τ₁ increased with longer heating time.There was a correlation between rheological parameters and texture structure.These were caused by protein denaturation.Rheological parameters showed that the raw S. meleagris had lower hardness but higher elasticity and adhesiveness.