Thermal diffusivities of white muscled fish meat paste products were measured and an experimental equation for prediction of the thermal diffusivity was suggested. The thermal diffusivities of products with water contents of 43.03 to $82.49\%$ and lipid contents of 0.50 to $14.88\%$ could be deduced as following equations ; $$alpha_{80.39^{circ}C}=0.0832{cdot}10^{-6}{cdot}X_w+0.0797{cdot}10^{-6},;m^2{cdot}s^{-1}$$ $$alpha_{100.63^{circ}C}=0.0873{cdot}10^{-6}{cdot}X_w+0.0830{cdot}10^{-6},;m^2{cdot}s^{-1}$$ $$alpha_{120.09^{circ}C}=0.0842{cdot}10^{-6}{cdot}X_w+0.0901{cdot}10^{-6},;m^2{cdot}s^{-1}$$ From these equations, an experimental equation was derived for the prediction of thermal diffusivities of white muscled fish meat paste products ; $$alpha=(1.308+0.1324{cdot}X_w){cdot}alpha_w-0.0626{cdot}10^{-6}{cdot}X_w-0.1355{cdot}10^{-6},;m^2{cdot}s^{-1}$$ The errors of the thermal diffusivities predicted with this equation were less than ${pm};0.30\%$ compared with those measured.