The effects of different types of packaging on the shelf life of Rohu fish (Labeo rohita) fillets in ice temperature were studies. Three types of packaging conditions were maintained those were non-pack, airtight pack and vacuum pack conditions. The comparative study included determining of organoleptic, biochemical and bacteriological aspects. The organoleptic qualities of Rohu (Labeo rohita) fillets during ice storage were assessed on the basis of the sensory evaluation such as appearance,

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... ur, texture and taste. On the basis of the score, the non-packed iced fillet samples were found in acceptable condition after 12 days in ice storage. In case of airtight and vacuum packed fillets, the storage period extended over 18 days with acceptable scores in ice storage. The initial pH values of non-packed, airtight packed and vacuum packed fillets were 6.98, 6.95 and 6.97, respectively in ice storage. The maximum pH value was 9.40, found in non-packed fillet after 18 days of ice storage. The final pH values of non-packed, airtight packed and vacuum packed fillets were 9.4, 7.98 and 6.94, respectively in ice storage. The initial TVB-N values of non-packed, airtight packed and vacuum packed fillets were 1.94, 1.93 and 1.94 mg/100g, respectively in ice storage. At the end of the experiment, the TVB-N values of non-packed, airtight packed and vacuum packed fillets were 59.30, 38.70 and 24.25 mg/100g, respectively in ice storage. Here, vacuum packed fillets showed more acceptability than non-packed and airtight packed fillets in ice storage. The initial peroxide value was 0.98 meq/kg of oil in all types of packaging conditions in ice storage. The final peroxide values were 10.17, 6.12 and 3.1 meq/100g of oil in non-packed, airtight packed and vacuum packed fillets, respectively after 18 days in ice storage. The myofibrillar protein solubility gradually decreased in all types of packaging conditions. The initial myofibrillar protein solubility values were 90.12, 90.15 and 90.13% in non-packed, airtight packed and vacuum packed fillets, respectively in ice storage. The final values were 20.50, 37 and 45.25% in non-packed, airtight packed and vacuum packed fillets, respectively after 18 days of ice storage. Initially, the microbial loads in rohu fillets were 2.51×10 5 , 2.7×10 5 and 2.66×10 5 CFU/g in non-packed, airtight packed and vacuum packed fillets, respectively in ice storage finally, which were 2.82×10 5 , 9.5×10 4 and 5.8×10 4 in non-packed, airtight packed and vacuum packed fillets, respectively. In the present study vacuum packaging gave most acceptances than airtight packaging and without packaging.