Abstract:The effect of different frying temperature and different frying time on the quality of prepared fried Oncorhynchus keta was studied by measuring the moisture content，product yield，shear force and sensory evaluation.Results show that the best heating process condition of prepared fried Oncorhynchus keta was 160℃of frying temperature and 100 s of the frying time.In addition，the electronic nose was used to measure the flavor of salmon under different frying temperatures and frying time，and principal component analysis was conducted on the obtained data.It was found that the flavor of prepared fried Oncorhynchus keta was differ from the difference of heating conditions，and the electronic nose technology was able to effectively distinguish the influence of different heating conditions on the flavor of prepared fried Oncorhynchus keta.This study is expected to provide references for basic process research on prepared food of Oncorhynchus keta and its standardization and industrial production.