Rigor mortis is an important stage post mortem where most of the biochemical and microbial reactions start in fish. In the present study, Mrigal was analysed for its quality at room temperature for every 3hours time interval for 24 hours through the biochemical, microbial and sensory methods. Among the changes in proximate composition of Mrigal, Moisture content increased whereas the protein, lipid and ash contents decreased. In the biochemical analysis, it was observed that TVBN, PV, TBA and FFA values increased during the storage. In the Microbial analysis, it was observed that the Total Plate Count, Staphylococcus aureus, Escherichia coli, Pseudomonas spp., Aeromonas spp. and sulphur producers showed an increase. In the sensory evaluation of fish, it was observed that the sensory scores decreased with increase in storage time. The quality was also evaluated by using torry meter and it showed a decreasing pattern. On correlating the sensory and instrumental scores it was observed that mrigal was acceptable for 15 hours.

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