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| Formation Mechanism and Countermeasures of Trans Fatty Acids in Traditional Smoked Fish |
| WANG Yuan，HUI Teng，ZHAO Ya-nan，LIU Biao，ZHANG Lu，SHI Jin-ming，RUI Lu-ming，GUO Xiu-yun |
| College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China |
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Abstract Frying is commonly used for the production of smoked fish. However it partially contributes to the formation of
trans fatty acids in traditional smoked fish. This paper describes health hazards of trans fatty acids and explore the effect of
the frying process on the formation of trans fatty acids as well as countermeasures. At last, a green manufacture technology
for non-fried smoked fish is presented as a promising alternative to the traditional frying process for industrial and safe
production of smoked fish.
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2013, Vol. 27 
