Common carp fillets and minced samples were periodically with­drawn and analyzed for water hading capacity WHC, Foaming capacity FC, Emulsification capacity EC, Total soluble protein TSP, Soluble protein nitrogen SPN and Soluble non protein nitrogen SNPN as quality criteria for common carp Cyprinus carpio L. Fillets and machine minced flesh blocks packaged in ice-glaze film or polyethylene bags were evaluated over a 6-months period during storage at —20°C. Results showed that WHC, FC and EC gradually decreased in all treatments, also, TSN, SPN and SNPN showed slowly decrease in all samples during storage period. Fillets blocks were much more stable than minced blocks, especially, those which were packaged in ice-glaze film compared with those pack­aged in polyethylene bags.