Breathtaking Chemical Reaction In Food Spoilage

To preserve food manufacturers try to slow down the rates of such reactions.

Chemical reaction in food spoilage. There are other effects such as the action of heat cold or air but again these lead to chemical reactions. Chemical changes involving exposure to oxygen and light are the second most common cause of spoilage. Chemical spoilage is where enzyme reactions can continue occurring after they have been harvested and slaughtered.

Such a reaction is one in which a molecule reacts with water and as a result a molecule is cleaved in two. Bacteria able to digest protein proteolytic bacteria break down the protein in meat and release odoriferous products such as putrescine and cadaverine. Biological causes comprise of growth and activity of microorganisms such as bacteria yeast and moulds.

Activity of food enzymes and damage due to pests insects and rodents etc. Chemical products such as these result from the incomplete utilization of the amino acids in the protein. When food spoils it is a chemical reaction.

This reaction occurs in the amino group of. Another factor that can lead to the decomposition of food molecules is the presence of bacteria fungi and other microorganisms. Non-enzymatic browning which is also known also as Maillard reaction is another primary cause of food spoilage.

If air is left in contact with the frozen food oxidation will occur even in the freezer. Food spoils either by the action of external agents such as bacteria or fungus or by the action of its own enzymes. In either case these are chemical reactions which denature the proteins and other substances that the food is made up of.

An example is the oxidation of fats also called rancidity. The fruits and vegetables can spoil as the exposure to air can cause it. Chemical causes include reaction with oxygen and light and chemical reactions within food constituents.