Rates of cholesterol ester formation during storage of anchovy (Engraulis capensis) at various temperatures

Abstract

Anchovy were stored at 17, 8, 0, and -6°C. Samples were withdrawn periodically, the lipids extracted, purified, and analysed for free and esterified cholesterol.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 -6 to 17°C the rate increased with temperature. Application of an Arrhenius plot afforded the esterification rate at any temperature within the range examined.