The present study was aimed to investigate the effect of various preservation methods viz. brining, antioxidant (citric and ascorbic acid, sodium lactate) and antimicrobial (Potassium sorbate) treament on the rancidity development, microbial quality and sensory changes in the muscle of Tor tor under frozen storage (-12±2⁰C) for a period of 40 days. Muscle samples of fish were divided into five groups; group A (Gp.A) without any treatment i.e control group, group B (Gp.B) included brined samples, group C (Gp.C) included citric and ascorbic acid treated samples, group D (Gp.D) included sodium lactate treated samples and group E (Gp.E) included potassium sorbate treated samples. After 40 days of storage, all the samples reported a significant (p<0.05) increase in the thiobarbituric acid (TBA), free fatty acid (FFA) and pH. The values for TBA, FFA and pH were 17.48 mg mal/kg, 9.7% and 7.8 in Gp.A, 11.79 mg mal/kg, 7.4% and 7.4 in Gp.B, 4.02 mg mal/kg, 2.3% and 6.9 in Gp.C, 4.80 mg mal/kg, 2.7% and 6.9 in Gp.D and 5.15 mg mal/kg, 4.8% and 6.9 in Gp.E respectively. Similarly, the bacteriological studies revealed that permissible limits for Total plate count (6 log cfu/g) Coliform count (2.69 log cfu/g) and Psychrophillic count (4.6 log cfu/g) was maintained by Gp.C, Gp.D and Gp.E upto the end of storage while control (Gp.A) and brined (Gp.B) samples crossed these limits on 10th and 20th day respectively. Sensory analysis revealed that Gp. C samples maintained the best scores for their appearance, consistency and rancid development till the end of 40 days of frozen storage period.