Crayfish sample (Procambarus clarkii was divided into whole cray­fish (WO) and tail crayfish (TC) after boiling alive in water for 55 min. samples were analyzed chemically and microbiologically during frozen storage for 6 months. Weight losses of WC and TG were gradually increased by increas­ing storage period it was higher for TC than WC. The moisture losses were higher for WC (ranged from 1.71 to 2.8%) than TC (ranged from 0.33 to 1.22%) after 6 months of storage at - 18^°C. The pH values in­creased during frozen storage, the increase was higher for WC than TO. While the changes in acidity took the inverse direction of pH values. The amino N; NPN and histamein contents were increased during frozen storage, the increases were higher for WC than TC. The percentages of myofibrillar; sarcoplasm and stroma proteins were decreased during frozen storage for 6 months for WC arid TC from 12.44 to 8.15%, 12.46 to 9.60%, 6.15 to 4.65%, 6.16 to 4.90% and 3.39 to 2.50%, 3.40 to 2.70% (on wet basis), respectively. There­fore, this indicate that denaturation of protein increased by prolonged storage. The TAPC was increased progressively by storage time, which reached 1.4x10³ for WC and 3.5 x 10² CFU/g for TC after 6 months of storage. Nevertheless the TAPC was higher for WC than TC. While the fungi count not detected in the TO sample, but it was increased for WC during frozen storage from 0.8 x 10² to 1.6 x 10² CFU/g, moreo­ver the yeast count was increased during frozen storage for all sam­ples.