Abstract: By analyzing the rheological properties of grass carp surimi and the gel properties of grass carp surimi, the effects of different kinds of starch on the gel properties of surimi were studied.To unravel the varied effect of different types of starch, including the potato starch, corn starch, cassava starch, acetylated distarch phosphate and acetate starch on grass crap surimi properties, the rheological behavior and gelation properties including the gel strength, hardness, cohesiveness, springiness, gumminess and chewiness of grass crap surimi were characterized.The gel properties of grass carp surimi were most affected by adding acetate starch, which made the gel strength of grass carp surimi, the water holding capacity and whiteness reached the maximum.Therefore, the addition of acetate starch can significantly improve the rheological and gel properties of grass carp surimi, which is helpful to the high value utilization and industrialization upgrading of freshwater fish.