This study aimed to evaluate the effect of setting temperatures (30°C, 35°C, 40°C, 45°C, and 50°C) on gel properties and protein profiles of paste gels derived from silver carp (Hypophthalmichthys molitrix) and chicken meat. The mixture composed of 50% (w/w) chicken meat and 50% (w/w) silver carp meat, and the three paste gels, were assessed based on color, gel strength, TPA, water distribution, chemical interactions, and SDS-PAGE. Chicken gels had better gel properties and a higher content of immobilized water than the mixture or fish gels, regardless of setting conditions. On the other hand, an appropriate setting temperature for the three paste gels promoted aggregation of the myosin heavy chain (MHC) and the formation of hydrophobic interactions and disulfide bonds, which resulted in superior gel properties. Pre-incubation at 40°C enhanced gel properties of fish meat, but pre-incubation at 45°C and 50°C were appropriate for achieving better gels for the mixture and chicken, respectively. These results indicated that there is the potential to obtain mixed products and new meat products by utilizing chicken and fish meat that have improved gel properties.