During the thermal processing of starch‐surimi systems, significant rheological changes due to the sol‐gel transformation of fish proteins and the gelatinization of starch were observed by rigidity scanning. Differential scanning calorimetry (DSC), produced results which corresponded well with rheological changes. Starch gelatinization in cooked fish‐starch gels was studied by DSC. The effects of starches on the textural properties of cooked gels were dependent on their gelatinization characteristics, such as gelatinization temperature, degree of swelling and water uptake of the granules. Gels producing higher failure stress values were obtained after starch gelatinized; however, no significant effect on failure strain was observed by the addition of starch. Pregelatinized starch had detrimental effects on the gelation of fish protein, and more water was absorbed by this starch compared to non‐pregelatinized starches. Resulting gels were weaker and less def