stored in ice was studied by sensoryTVBNand total aerobic count. Results of the study indicated that the high quality life of whole gutted and ungutted carp stored in ice were 333 h and 330 hrespectively. Then the shelf life of gutted fish is shorter than those obtained for whole ungutted fish samples） spp. of whole gutted and ungutted carp were the dominant bacteria during the storage period in ice. At the end of high quality life for both whole gutted and ungutted carp（ spp. ，（10.15（respectively. At the end of shelf life（ spp.，） spp.and TVBN values for both of them at the end of high quality life and shelf life. TVBN levels were initially low during the storage period in ice for whole gutted fish compared with ungutted fish. Howeverthe bacteria of gutted fish reproduced faster directly into logarithmic growth. This may be attributed to gutting procedures which most probably were the cause of damage to fish. After the period of high quality lifeeither the value of TVBN or sensory of gutted fish were higher than ungtted