| Summary: | Prepared aquatic products have recently shown a momentum of rapid development due to its convenience and easy availability. With the characteristics of high protein content, high water content, and neutral pH, prepared aquatic products are susceptible to oxidation, microorganisms, and endogenous enzymes, leading to flavor deterioration. With the continuous development of the prepared aquatic products industry, understanding the mechanism of flavor deterioration in prepared aquatic products is of great significance for their quality maintenance and flavor regulation. In this context, the mechanism of flavor deterioration in prepared aquatic products is reviewed herein from the perspectives of protein oxidation, lipid oxidation, microorganisms, and endogenous enzymes. Furthermore, the methods for the flavor regulation of prepared aquatic products through processing techniques, exogenous additives, and packaging methods are discussed. We expect that this review will provide a reference for the flavor maintenance of prepared aquatic products and the development of the prepared food industry.
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