Rates of Cholesterol Ester Formation During Storage of Anchovy (Engraulis capensis) at Various Temperatures

Adrianus J. de Koning
2004 International Journal of Food Properties  
Anchovy were stored at 17, 8, 0, and À6 C. Samples were withdrawn periodically, the lipids extracted, purified, and analysed for free and esterified cholesterol. From the results of these tests the rates of the enzymatic esterification of cholesterol at the four temperatures were calculated. In the temperature range of À6 to 17 C the rate increased with temperature. Application of an Arrhenius plot afforded the esterification rate at any temperature within the range examined.
doi:10.1081/jfp-120030040 fatcat:e6zjou3y2zemhd25b7cexdlzzu