Abstract:The effects of different drying processes on the characteristics of cured fish products were compared by using natural air drying and baking and drying of cured caragana.The results showed that the acid value（AV）of the baked product was lower than that of the natural air drying，and the pH value，peroxide value（POV）and thiobarbituric acid value （TBA）were significantly higher.There was no significant difference in nitrogen values （TVB-N），and air-dried products exhibite a lower degree of fat oxidation.In terms of flavor characteristics，the free amino acid content between the two drying processes had no significant difference，but baking and drying was more conducive to the decomposition of proteins into free amino acids.The products were on total free amino acids（TAA），essential amino acids（EAA）and delicious amino acids（DAA）.The baking and dryjing was slightly higher than the cold air drying group.The results of volatile flavor component analysis showed that the volatile flavor substances and total relative content of salted fish under natural air-dried conditions were higher than that of hot air baking and drying products，especially aldehydes and ester compounds which contributed a lot to the flavor of the product.The type and content were high，and natural air drying was more conducive to the formation of characteristic flavor substances of salted fish.In terms of product color and texture characteristics，the imitation natural air-dried products had a more rosy color，a lower hardness，a higher elasticity value，and better sensory characteristics.