Abstract: The effects of homogenizing time, standing time ( time elapsing between homogenization and measurement) , the ratio of solution to muscle, Na Cl, p H and measurement temperature on the viscosity of tuna homogenate were studied in order to optimize test condition of tuna homogenate for viscosity measurement.The optimized test condition showed that: homogenization time was 1 min, stabilized for 60 min, the ratio of solution to tuna muscle was 9 : 1, the concentration of NaCl was 1.2 mol/L, adjusted pH at 7.5, the measurement temperature was at 5 ℃.The purpose of optimization of preparations and test condition for tuna homogenate based on viscosity measurement was to obtain stable viscosity value of tuna homogenate, lay a foundation of quantitative analysis between viscosity of tuna homogenate and quality of frozen tuna.