The changes in freshness and biogenic amines content of Monopterus albus during storage were studied.Through direct slaughter, electricity stunning, cold stunning and heat slaughter, the total number of colonies, acidity, amino-N, TBA, TVB-N, K value and biogenic amines content and its changes under cold storage were investigated. The results showed that the amino-N, TVB-N, K value of Monopterus albus muscle under direct slaughter and electricity stunning were significantly lower than that of the other two methods(P<0.05). The TVB-N of Monopterus albus muscle under direct slaughter, electricity stunning, cold stunning, heat slaughter were 9.92, 9.94, 8.99, and 8.58 mg/100 g, respectively. After 6 days storage at 4 ℃, the increases of TVB-N were 4.48, 8.06, 11.66, 16.55 mg/100 g. Cold stunning effectively controlled the lipid oxidation of muscle and weaked the increase of total bacterial count.When Monopterus albus died in high temperature, biogenic amine accumulated maximum to 17.23 mg/100 g. Monopterus albus killed by cold stunning produced lowest biogenic amine, 8.15 mg/100 g. Cold stunning effectively controlled the content of total biogenic amines, cadaverine and putrescine of Monopterus albus muscle.