The fish cakes pre-made from silver carp were prepared by second-step heating methods to obtain surimi products with low content of fat and malondialdehyde and good sensory properties.The effects of the second-step heating methods including deep-frying，air-frying，pre-frying+air-frying，frying and roasting on the sensory quality and other physical and chemical indicators of fish cakes were studied.Meanwhile，the effects of second-step heating on the content of fat and malondialdehyde in fish cakes were investigated.The results showed that the surface of the fish cake was golden yellow after being heated in the second step.The content of moisture was significantly reduced.The content of fat and malondialdehyde were significantly increased.Among them，the deep-frying fish cakes were better in color and had the highest overall sensory score.Air-frying fish cakes were lower in fat and malondialdehyde and had a sensory score second only to deep-frying fish cakes.The texture properties and flavors of air-frying fish cakes were close to those of deep-frying fish cakes.The air-frying cakes and deep-frying fish cakes were found to be the closest in flavor via electronic nose and volatile component analysis.It is indicated that air frying reduces the content of fat and malondialdehyde in fish cakes，and imparts fried flavor and texture to fish cakes.It is a better alternative to replace the traditional deep-frying method.