Viscoelastic properties such as storage modulus (G`) and loss modulus (G$quot;) of starch during heating were measured with dynamic tester. Higher concentration of potato starch produced greater G` and G$quot; values, and initial and maximum temperature of gelatinization shifted to lower temperatures with higher starch concentrations. Compared to potato starch, corn starch had a higher gelatinization temperature (68℃) and greater G` and G$quot; values than those of potato starch (60℃), depending upon the type and size of starch. Addition of each starch to fish protein enhanced the gel failure properties. Stress relaxation curve of fish protein gels demonstrated higher instantaneous stress, equilibrium stress when starch was added. However, viscoelastic model analyzed by generalized Maxwell model with 3 elements showed that the elastic modulus enhancement effect was starch concentration dependent.