Abstract:The effects of different curing methods（dry curing，wet curing，mixed curing and ultrasonic assisted curing）on water content，salt content，protein content，fat content，fatty acids content，free amino acid content，total volatile base nitrogen（TVB-N），total bacterial count，color difference and texture of grass carp meat were analyzed.The results showed that after the same curing time，the fish meat curing by traditional dry method had the highest fat and protein content（p<0.05），and the hardness and chewiness of the fish meat increased.However，the salt permeation rate of the fish meat curing by traditional dry method was low，and the TVB-N value and total colonies number of it were high.The fish meat curing by ultrasonic-assisted method had the fastest salt absorption rate，and the TVB-N value and total colonies number of it were the lowest（p<0.05）.Moreover，the fish meat curing by ultrasonic-assisted method had the highest polyunsaturated fatty acid content.The hardness and chewiness of fish meat curing by ultrasonic-assisted method decreased，and the cohesive of it improved.Four kinds of curing methods could increase the brightness of grass carp meat.Compared with dry curing，the other three curing methods （wet curing，mixed curing and ultrasonic assisted curing）reduced the free amino acids content of fish meat.