Abstract: A series of postmortem changes(texture and flavor) of fish muscle may occur during the process of salted fish. Studies have shown that changes were related to endogenous enzymes in the muscle. Enzymes associated with the texture of protein degradation was mainly lysosomal cathepsins, calpain, matrix metalloproteinases,and the flavor was mainly related to the degradation of fat enzymes some endogenous proteases such as fat hydrolyzing enzymes,lipoxygenase. In order to provide a reference for further innovation of traditional pickled fish processing technology and improve product quality,the structural characteristics and research situation of this types of endogenous enzymes associated with texture and flavor were reviewed.