Abstract: Effects of different pickled methods of cured meat products on the physiochemical indexes of air- drying fish were studied.Using Parabramis pekinensis as material to explore the changes in salt content,water content,TBA,p H,hardness and sensory evaluation during the processing of air- drying parabramis pekinensis by dry salting,brining and mixed pickled,respectively.The results showed that water content of all air- drying Parabramis pekinensis cured in three pickled methods showed a downward trend,in which the fastest rate of decline in the water content was dry- cured. Salt content,with a significant differences after curing( p < 0.05),all showed an upward trend and the rate of salt content of dry salting was highest and it was 7.80%.TBA showed an upward trend,after curing,TBA with dry- cured significantly higher than wet salted and mixed pickled( p < 0.05),TBA of the last product with dry- cured was 5.64 mg / kg. Hardness showed an upward trend after the first decrease,but the difference was not significant( p > 0.05),while p H with little changes during processing.Among three curing methods,dry salting got the highest score in sensory evaluation,followed by mixed- cured,brining,the score of sensory evaluation of three pickled methods was 91.29,86.24,84.50.Parabramis pekinensis of dry salting had more curing taste and better quality than other pickled methods.