We investigated the changes in quality of large yellow croaker (Larimichthys crocea) during light salting (0, 6, 15 g/L) and cold air drying to moisture content (40%, 60%). Muscle pH, water activity (Aw), centrifugal loss rate, textural characteristics, moisture distribution, total volatile base nitrogen (TVB-N), total viable count (TVC) and H2S-producing bacteria (HSPB) were compared throughout the processing stages. The results showed that under the salt concentration of 6-15 g/L, both pH and Aw decreased by 1%, centrifugal loss rate decreased by 11%, and TVB-N content decreased from 8.15 mg/100 g to 7.68 mg/100 g. Low-field NMR results revealed that the total water content in the fish tissue decreased and the proportion of bound water increased with the increasing of salt mass concentration, and colony counts result showed that the curing treatment significantly inhibited the increase in TVC and the rapid growth of HSPB. After 6 g/L (Y1) salt curing, when the moisture content was reduced from 60% (Y1G2) to 40% (Y1G1), pH increased by 1%, Aw decreased by 4%, centrifugal loss rate decreased by 44%, TVB-N content decreased from 20.78 mg/100 g to 18.60 mg/100 g, the percentage of free water decreased, TVC and HSPB increased significantly. After salt curing at 15 g/L (Y2), the trend in quality was similar to that of Y1 at 40% and 60% moisture content (Y2G1 and Y2G2) respectively. Sensory evaluation revealed that Y1G2 was more palatable and had a strong savory flavor after steaming, while Y2G1 and Y2G2 had a wrinkled surface and tasted more savory. In conclusion, the use of 6 g/L salt curing and drying to a moisture content of 60% improves the muscle quality of lightly salted large yellow croaker during processing. This study can provide theoretical basis and technical support for the development and shelf life maintenance of lightly salted large yellow croaker products.
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