Abstract: The comparison of deodourization of yeast fermentetion, black tea salt system, complex purple perilla salt system and smoking fluid salt system for freshwater chub and younger sea fish were researched. The result indicated that the optimum conditions were using 2% yeast at 35 ℃ ferments younger sea fish for 1 h and 4.5% Purple perilla fluid mixed with 5‰ acetic acid (the acidity is 2.5%) and 1% cooking wine and 7×10-6 ethyl maltol and mixture salt remove chub’s odor at 10～18 ℃ for 48 h, chub is rich in tasty amino acid and EAA after toasting .

Key words: deodorization, Purple perilla mixture fluid, yeast, younger sea fish, chub