Abstract:Freshwater fish are popular among consumers for their tender and nutritious meat， but the presence of fishy odor restricts their industrial application. As the main protein of freshwater fish， myofibrillar protein plays a crucial role in the adsorption and release of fishy odor compounds. This study reviewed the formation pathways and identification methods of fishy odor in freshwater fish， explored the mechanisms of different processing methods on the release of fishy odor compounds based on protein and fishy odor interactions， and developed a targeted deodorization strategy by combining fishy odor formation pathways， providing new insights for the subsequent improvement of deodorization techniques for freshwater fish and aiming to promote the healthy development of the aquatic products industry.