Abstract: This article expounds the results of series of comparative experiment on the different fat antjoxidation under ambient temperature between several kinds of smoked fatty fish and their control samples. The primary conclusion is that some effective ingredients of smoke give the products not only a unique flavour but also the antiseptic and fat antioxida-tion effects.

Key words:  , Fatty Fish Smoked Fish (Smoked Product)Aritioxidation；