为解决金枪鱼产品精深加工水平低和利用程度低的问题，并开发金枪鱼加工系列产品，文章以氨基酸态氮质量分数和感官评分为指标，比较了风味蛋白酶、中性蛋白酶、碱性蛋白酶、木瓜蛋白酶和脂肪酶对调味腌制黄鳍金枪鱼 (Thunnus albacares) 鱼排感官品质的影响。在单因素实验的基础上，通过正交试验确定金枪鱼最佳的调味腌制条件，并结合电子鼻对调味腌制前后金枪鱼的风味进行相关分析。结果表明，风味蛋白酶是最佳的外源蛋白酶，最佳加工工艺为蛋白酶添加量0.3%、温度50 ℃、时间3.5 h，在此条件下腌制金枪鱼鱼排的氨基酸态氮质量分数为0.82 mg·g−1，感官评分为36.3，鱼排肉质鲜美，风味较佳。“,”To solve the problems of poor deep processing and utilization of tuna products, and to develop tuna processing products, we used yellowfin tuna (Thunnus albacares) as raw material to compare the effects of flavor protease, neutral protease, alkaline protease, papain and lipase on the amino acid nitrogen content and sensory score of pickled tuna. On the basis of single factor experiment, we determined the best salting conditions for tuna by orthogonal test, and carried out a correlation analysis of tuna before and after salting by electronic nose. The results show that the flavor protease was the best exogenous protease, and the best processing fomula was: 0.3% flavor protease, 50 ℃ and 3.5 h. Under these conditions, the mass fraction of amino acid nitrogen was 0.82 mg∙g−1, and the sensory score was 36.3. The meat of pickled yellowfin tuna steak was delicious with good flavor.