Abstract: The Maillard reaction is a chemical reaction between nucleophilic amino group of the amino acid and carbonyl group of the sugar that changes the color, odors and flavors of the products, it is widely used in food processing industry. In recent years, with the development of high value of utilization of aquatic products, application of Maillard reaction in seafood flavorings has gained great attention. In this paper, an overview of the mechanism of Maillard reaction, the influencing factors in recent usage of Maillard reaction in fish, crustaceans, scallops processing industry were made, and to provide a theoretical reference for the follow-up study in seafood processing industry in the future.