This study attempted to establish the basic data for ensuring the safety of dried Alaska pollack. The changes of such compounds in the curse of drying as cholesterol, malonaldehyde, 7-ketocho-lesterol, 7$alpha$-, 7$eta$-hydroxycholesterol and 25-hydroxycholesterol were analyzed. The contensts of cholesterol decreased rapidly in the samples durint sun, hot-air and frozen drying and the decreased levels of cholesterol in dried products were about 134.0~191.3mg/100gas compared with 307.1mg/100g in raw samples. 4.8~6.1$mu extrm{g}$/100g in dried samples. In the raw samples, oxidized cholesterols were not detected hydroxycholesterol(34.1~41.7$mu extrm{g}$), 7$eta$-hydroxycholesterol(26.8~40.2$mu extrm{g}$/g) and 25-hydroxycholesterol(0.3~1.3$mu extrm{g}$/g) were detected. Frozen drying was formed to be the most effective to minimize the formation of oxidized cholesterol in Alaska pollacks.