© 2014 Academic Journals Inc. Tilapia fish were harvested, filleted and stored in ice. Fillets were analyzed over 18 days to determine chemical, biochemical and physical changes and their relation to the eating quality of the muscle. Adenosine-Triphosphate (ATP) content and breakdown products, K-value, pH, total volatile bases, total bacterial count, texture, water-holding capacity and color changes were examined. At the beginning of the study, the muscle contained low concentration of ATP and a high concentration of Inosina-Monophosphate (IMP). Of the measurements of freshness and spoilage, K-value increased exponentially, from an initial value of 11.61% to a final value of 86.46%. Total volatile bases and pH significantly increased during storage in ice. Bacteria counts exceeded 7 log CFU g−1after 15 days. Texture and water-holding capacity were not affected. Results indicated that the edible quality of tilapia fish muscle was satisfactory for at least 15 days when stored in ice and no spoilage-related odors were detected.