The study was under taken to investigate the influence of frozen condition on characteristics of deboned tilapia fish meat. The physico-chemical and microbiogical analysis were carried out at 1, 3, 5, 7, 14, 28, 60 and 90 days during frozen storage. It was found that the moisture, ash, protein contents and colour values decreased significantly during the entire storage period. However, the fat content (from 3.50 to 4.30%), pH value (from 6.25 to 6.65) and water activity (from 0.92 to 0.95) increased significantly during 90 days of storage period. The total plate count in fresh deboned fish meat samples reduced from 2.51×106 to 0.98×106 cfu/g after 90 days of storage. The lactic acid bacteria decreased from 9.8×104 to 6.4×104 cfu/g and the H2S- producing bacteria reduced from 9.9×104 to 7.2×104 cfu/g after 90 days of frozen storage. The E. coli bacteria were not detected throughout storage period.  However, the frozen stored tilapia fish meat samples retained their quality acceptable for human consumption after 90 days of storage