This paper studies the enzymatic hydrolysis of silver carp(Hypophthalmichthys molitrix)proteins in various conditions and the Maillard reaction of the hydrolysates.The results show that:(1)silver carp proteins can be completely hydrolyzed by endo·-proteases an d followed by exo·-proteases into free amino ac ids an d small peptides;(2)the addition of 5%yeast(mass fraction,the sanle below)and 0.02% Nisin efectively remove the bitterness of the hydrolysates and prolong the hydrolyzation time;(3)delicious meaty flavor can be thermal-ly generated by the reaction of the hydrolysates with sugar,vitamins B1 and C,pepper,garlic powder an d LCys,andthefishyflavor completely disappears afterthe reaction;and(4)aftertheMailard reaction,12.6% of the free amino acids is lost,in which L-Cys,Glu and Asp greatly contribute to the meaty flavor ofthe hydro-lysates.Moreover,19 volatile compounds related to the meaty favor were determined by GC-MS,in which sul-furol possesses 54.74%(in mass)of the total volatile compounds.