Abstract:To control the quality and biogenic amine content of Miichthys miiuy during storage，this paper studied the pH value，total bacterial count，dripping loss rate，total volatile basic nitrogen（TVB-N），and biogenic amine distribution and content changes in M.miiuy at 25℃and 4℃.The results showed that the pH，dripping loss rate，TVB-N，total bacterial count，and biogenic amine content of the fish meat increased with the extension of storage time at 25℃and 4℃.The TVB-N increased to 36.53 mg/100 g at 25℃after storage for 24 h，which exceeded the TVB-N range of the fresh fish.After storage at 4℃ for 9 d，the TVB-N exceeded 30 mg/100 g.The storage condition at 25℃and 4℃showed the pattern that the more outside the fish meat was located，the higher the concentration of biogenic amines it contained，and the biogenic amine content in the fish decreased significantly from outside to inside after wiping with alcohol.