Optimal processing conditions and shelf-life of steamed kamaboko made from Alaska pollock surimi were investigated, including protein digestibility, computed protein efficiency ratio (C-PER), trypsin inhibitor content and protein solubility. Steamed kamaboko containing $5\%$ starch and $33\%$ water in pollock surimi showed the best protein quality in terms of C-PER and protein digestibility. Steaming could not give any significant advantage over kamaboko protein digestibility but a higher C-PER resulted from steamed kamaboko. All kamaboko products had trypsin content of 1.4 to $2.0mg\%$ which was $10\%$ of total trypsin inhibitor levels in frozen pollock meat. A two stage steaming process, the first at $40^{circ}C$ for 20min followed by a second 10min steaming period at $95^{circ}C$, was found to be the most effective way of the most effective heating process for kamaboko protein quality. C-PERs of marketed Korean surimi products ranged from $2.8{sim}2.9$ for steamed kamaboko and $2.9{sim}3.2$ for crab meat analog which were superior to ANRC casein(2.5). Measured protein digestibility of all products were ranged from 86 to $89\%$. VBN and protein solubility data suggest Korean marketed surimi products could have a shelf-life of 15 days at $4^{circ}C$ for crab meat analog and 20 days at $4^{circ}C$ for steamed kamaboko.