Changes in the protein and nonprotein nitrogen (NPN) fractions in the tail meat of freshwater crayfish (Procambarus clarkii) were monitored during ice storage. In addition, the accumulation of nonprotein nitrogenous compounds was estimated and compared with sensory evaluation. The myofibrillar fraction, expressed as a percentage of total nitrogen, did not vary during this study while the NPN, sarcoplasmic and stroma protein fractions changed during the first week of storage. SDS‐PAGE patterns of the sarcoplasmic fraction showed slight differences over storage time. Ammonia nitrogen (NH3‐N), trimethylamine nitrogen (TMA‐N) and pH rose at a slow rate during the first week but increased rapidly up to the end of storage. Amino nitrogen (A‐N) did not augment to a great extent over time. Sensory scores were significantly correlated (p < 0.05) with pH, A‐N, TMA‐N, and NH3‐N in descending order.