Freshwater aquaculture especially hydrothermal fish is increased in recent years. In Chinese carp aquaculture, common carp (CyprinusCarpio)comprises the 15-20 percent of the aquaculture system. Foods obtained from farmed carps could be turn into value-added and ready to eat products such as sausages, salami, burgers and etc. Surimi is one of the intermediate products to make ready to eat foods. Texture properties of surimi products depend mainly on its gelation ability. Through basic preparation of fish paste (setting) for last cooking it would be possible to produce stronger gels. In this research the effect of high and low temperature setting on gelation characteristics of farmed common carp surimi wasinvestigated. For this end, control, kamaboko and suwari treatments were considered. Suwari and kamaboko gels were located at 35°C for 1 hour followed by storage at 4 °C for 12 hours. After setting the suwari gels were cooled,however kamaboko gels were cooked prior to cooling.All samples were examined for water holding capacity, protein solubility, soluble peptides, gel electrophoresis (SDS-PAGE), puncture test and color evaluation. According to the results the lowest rate of whiteness and L* indices were observed in control group. Set gels at 35 °C demonstrated the highest strength, water holding capacity and soluble peptides in TCA and also had the lowest protein solubility and molecule weight of myosin. The results showed that set gels in high temperature results in better physicochemical properties than the gels set at low temperature.