Abstract:This experiment compares the national standard limits by testing indicators such as the total number of colonies，total volatile basic nitrogen（TVB-N），pH，thiobarbituric acid（TBA），acid value，salt，water，amino acid nitrogen in raw materials 1（fresh Spanish mackerel），raw materials 2，raw materials 3（fresh dried Spanish mackerel with short storage period after production in two regions），and raw materials 4 （salty dried Spanish mackerel with long storage period）.These indicators determined whether the different storage period of dried Spanish mackerel was suitable for consumption，and whether the preservation method of pickling was reasonable.The results showed that the total number of four colonies，acid value and fat oxidation value of the raw materials were in compliance with the edible requirements.The TVB-N value was 132 mg/100 g，which was significantly higher than the standard limit of 30 mg/100g，and the pH value was greater than 7.1，which was a metamorphic fish，thus not suitable for human consumption；The total colonies of raw material 2 and raw material 3 were 0.04× 106and 0.02×106CFU/g，the pH values were 6.24 and 6.16，the acid values were 2.86 mg/g and 3.62 mg/g，and the fat oxidation values were 2.88 mg/kg and 4.11 mg/kg，respectively，all of which met the edible standards.When the number of colonies of dried Spanish mackerel was 0.02×106CFU/g，0.04×106CFU/g and 0.4×106CFU/g，the corresponding salinity was 17.28% ，13.35%and 10.53% ，respectively.It could be seen that the number of colonies gradually decreases with the increase of salt and this preservation method was reasonable.The preservation method of pickling was reasonable.Raw materials 2 and raw materials 3，the fresh dried Spanish mackerel are suitable for human consumption.Raw materials 4，the old dried Spanish mackerel is not suitable for human consumption.