Abstract: Quality of stored mussels tissue depends on the temperature and storage time. Investigations on factors responsible for spoilage of mussel (Perna viridis) meat in refrigerator (7±2°C) in term of biochemical indices indicated that Trimethyle amine (TMA), Total volatile basis (TVB), water content and pH significantly increased (p<0.001) with storage time. Results concluded that mussel meat could be preserved for 4 days up to acceptable at refrigerated temperature.