This research was carried out in order to study the physicochemical changes, microbiological load and sensory changes of Parachanna obscura preserved under cold storage temperature (4^ºC) associated with different processed method (steamed cooked, kiln smoked and raw). Parachanna obscura was purchased from fishermen at Eleyele water Dam in Ibadan, Oyo state Nigeria. Changes in chemical composition Trim ethylamine (TMA), Dimethyl amine (DMA), and Thiobarbituric Acid (TBA), Total bacteria count and sensory analysis were observed fortnightly for the period of eight weeks. The results of the sensory evaluation parameters such as Texture, Taste, Colour, Flavour and Overall acceptability as well as the fish sample (SIF, C2F, and R3F), which were examined fortnightly are significantly different in week 2, week 4, and week 8 since (P<0.005), However, in week 6 they are not significantly different P-value (0.13) > α-value (0.05) this indicates that the longer the storage duration the more the quality of the fish are affected at refrigeration temperature. The bacteria colony count in all shows that C2F (Steam cooked) had the highest microbial load, and the organism species of bacteria identified are B. subtilis, S. aureus and Salmonella spp at the end of the experiment, S1F (smoked fish) some species of bacteria were isolated, B. subtilis and Salmonella spp, S. epidermis and also in R3F (fresh fish) the organism species identified was Salmonella spp. The physiochemical parameters were significantly different p˂0.05 in all the weeks for the three processing methods (kiln smoked, steam cooked and raw). At week 2 cooked P. obscura has the significantly (P<0.05) value while raw had the significantly least value (raw, 9.68^c, smoked 10.57^b and cooked12.50^a DMA (0.87^c, 1.54^b and 1.62^a) TBA (74.40^b, 69.30^band 102.00^a) cooked was statistically higher than smoked and raw had significantly (P>0.05) similar means values. At week 4 all parameters were significantly (P<0.05) affected by processing method TMA of (raw 9.59^b, smoked 9.12^b and cooked 15.18^a), DMA (0.90^c, 1.55^a and 1.50^b) TBA (73.80^b, 62.10^c and 115.80^a). At week 6 TMA of cooked P. obscura was significantly (P<0.05) higher than other (raw 9.43^c, smoked 11.40^b and cooked 14.47^a), DMA of smoked and cooked P. obscura were statistically similar and are significantly higher than raw (0.90^c, 1.55^a and 1.50^b), TBA of cooked P. obscura are significantly (p<0.05) highest, while raw had statistically (p<0.05) highest values than smoked (73.80^b, 62.10^c and 115.80^a) respectively. The findings of this research revealed that Parachanna obscura preserved under refrigeration temperature for the period of eight weeks are fit for human consumption since the total microbial count are within the limit required limit.