Seafoods are very perishable, and many different methods are used for the determination of their quality. Sensory and hypoxanthine values of cold stored trout burgers, which we prepared, were determined during a 28-day period. Burgers spoiled after the 21(st) day of storage. The TVB-N values were still very low when the burgers spoiled and the pH values decreased during their storage. Therefore total volatile bases nitrogen and pH analyses were not useful for the determination of the qualify of trout burgers. There was a negative correlation between the sensory and the hypoxanthine values during the storage period. Thus. hypoxanthine analysis is recommended as a suitable quality indicator of fish burgers.