Abstract: The impact of steaming time on the lipid oxidation and flavor of sturgeon dorsal meat were investigated. The study characterized the degree of lipid oxidation using peroxide value, acid value, malondialdehyde, and conjugated dienes. The effects of changes in fatty acid on volatile compounds and nutritional quality were examined and lipid profile was identified in a non-targeted metabolomics approach. Finally, an oxidation model was established to explore the specific effects of phospholipids on flavor formation. Results showed that the steaming sturgeon dorsal meat for 16 minutes resulted in moderate levels of lipid oxidation, which was conducive to the formation of characteristic flavors and high nutritional value due to the presence of abundant unsaturated fatty acids. The main unsaturated fatty acids found in association with phospholipids were linoleic acid (C18:2), docosahexaenoic acid (C22:6), oleic acid (C18:1), and arachidonic acid (C20:4), while the phospholipids were the primary precursors of volatile flavor compounds. Simulation of steaming conditions showed that the oxidation of phospholipids produced a large amount of pyrazine and furan compounds, providing roasted aromas for sturgeon dorsal meat steamed. In conclusion, moderate levels of lipid oxidation were beneficial for enhancing the flavor and nutritional quality of steamed sturgeon dorsal meat, and phospholipid oxidation had a significant impact on the formation of flavor. This study provides a theoretical basis for improving the flavor of sturgeon meat.