Abstract:In order to meet the diversified development needs of tilapia-based precooked dishes，tilapia was used as raw material in this study. After slicing，defishy pickling，hot air drying，rewatering，and seasoning，sensory evaluation，physical and chemical detection，texture determination，and electronic nose analysis were used to study the effects of different baking conditions on the quality of tilapia fillets. The results showed that the filet baked at 160 ℃ for 20 min，180 ℃ for 14 min，and 200 ℃ for 12 min had higher sensory scores.The filet baked at 200 ℃ for 12 min had the highest moisture content（71.5%）and the best texture elasticity. The values of peroxide and thiobarbituric acid reactants（TBARS）were 0.015 3 g/100 g and 0.198 mg/100 g，respectively. The headspace odor of baked fillets was analyzed using an electronic nose，and the sensors were sensitive to nitrogen oxides，methane，sulfides，and ethanol compounds. The highest odor response value was observed under baking conditions of 200 ℃ and 12 min，indicating that the electronic nose could effectively distinguish the flavor of tilapia fillets under different baking conditions.