Abstract: We investigated the changesin biogenic amines and other quality indicators during chilled storage(4 ℃) and effect of thermal processingon biogenic amines (85 ℃, 15 min) of grass carp (Ctenpharyngodon idellus) by observing the drip loss, sensory assessment, total volatile basic nitrogen(TVB-N), total viable counts and content of eight biogenic amines (tryptamine, 2-phenylethylamine, putrescine, cadaverine, histamine, tyramine, spermidine and spermine). The correlation was analyzed between biogenic amines and quality indicators of grass carp. The results showed that drip loss, TVB-N and total viable counts increased with storage time，which accorded with the changes of sensory scores. The preservation life of grass carp at 4℃ was 9 days. During the storage, putrescine and cadaverine changed most significantly that putrescine content reached (17.124.40) mgkg-1 and cadaverine content reached (237.473.96) mgkg-1 at 15th day. Besides, cadaverine and putrescine had good correlation with drip loss, sensory assessment,TVB-N and total viable counts. After thermal processing,conlents of putrescine, cadaverine, histamine and spermine decreased slightly, saying that thermal processing could not remove the biogenic amines of grass carp effectively.