Abstract:To evaluate changes of security qualities during processing of cured fish,effects of salt addition,pickling temperature and time,and drying conditions on nitrite content,acid value,peroxide value,TBA value and TVB-N content of cured silver carp with dry-cured method were studied.Nitrite content,acid value,peroxide value,TBA value and TVB-N content were significantly affected by curing conditions and drying methods.The nitrite content,acid value and TVB-N content of cured fish were high with low salt addition.The nitrite content,acid value,peroxide value,TBA value and TVB-N content of cured fish were high with high pickling temperature and long pickling time.Among four drying methods,the nitrite content,acid value,peroxide value,TBA value and TVB-N content of cured fish with vacuum freeze-drying were low while the acid value,peroxide value,TBA value and TVB-N content of cured fish with microwave drying were high.When cured fish were picked at 10 ℃ for 4 days with 6% salt addition and dried，its nitrite content,acid value,peroxide value,TBA value and TVB-N content were less than 2.55 mg/kg,0.63 mg/g,0.18 g/kg,10.54 mg/kg,and 229.6 mg/kg,respectively.All of these parameters were in line with standards set by government,which indicated that cured fish was safe for eating.