The chemical, sensory, microbiological, protein profile and textural changes of vacuum-packaged 'gravad' carp fillets (Cyprinus carpio) were investigated during storage at 3 A degrees C. Sensory analyses showed that vacuum-packed gravad was still acceptable at the end of 8 weeks of storage. Due to gravading, the total viable count did not exceed the acceptable limit of 10(6)-10(7)cfu g(-1). Our SDS-PAGE analysis revealed that gravading caused a slight decrease in the relative intensity of myosin heavy chain (MHC), while the level of actin remained unchanged. Due to gravading, we found an increase in the values for cohesiveness and chewiness. The values for hardness and chewiness decreased which was accompanied by a slight reduction in springiness and cohesiveness. Texture profile analysis revealed that the a-value was higher in raw carp (RC) than in gravad carp before (GB) and after storage (GA); whereas the b-value was lower in RC than in GB and GA.