Sensory analysis is concerned with measuring physical properties by psychological techniques. Sensory methods are used for measuring the properties that cannot be evaluate by physical and chemical tests. Samples of Puntius sarana from Dhaura reservoir and Nandus nandus and Channa marulius from Baigul reservoir were eviscerated to get mince with the help of meat bone separator. Collected mince was washed and stored at -20�C. Samples were analyzed fortnightly for sensory evaluation. A taste panel consisting of five judges carried out sensory evaluation of the raw and cooked meat samples. The quality characteristics assessed were whiteness and odour for raw and cooked meat samples and also texture for only cooked sample on the basis of the 5 point scale. The results of sensory evaluation of mince revealed continuous decrease in the score for the quality of colour, odour and texture with each passing month of storage for all the species.