In this research work, the effect of freezing and cold storage on the sheiflife of Mugil auratus fillet was studied. According to a time — table of 120 days, organoleptic tests, tests of TVN, PV, pH and total count of bacteria were carried out. The results of TVN and PV tests showed that there exists a correlation between changes of TVN, PV and changes of quality during cold storage. The changes of TVN, PV and pH during 120 days of cold storage were from 7 to 12.6 mg/i 00g., o.6 to 33.3 milli equivalents, and 5.7 to 6.2 respectively. But changes of total count of bacteria for dilution of 10’ and 10.2 were from 290 to 70, and 200 to 100 accordingly. However the organoleptic scores for taste and odour changed from 9 to 3.25. These results indicated that peroxide value can be used as a good quality indicator for Mugil auratus frozen fillet.
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