Chemical Mechanism of Food Spoilage and Preservation
ZHU Yi-Pin1, MA Xiu-Ya2, HUANG Zi-Yi1, ZHENG Yi-Ha3, ZHANG Yan1,2**
1. College of Teacher Education, Zhejiang Normal University, Jinhua 321004, China; 2. College of Chemistry and Materials, Zhejiang Normal University, Jinhua 321004, China; 3. Zhejiang Cangnan Middle School, Wenzhou 325800, China
Abstract The article summarizes the causes of food spoilage, focusing on the chemical changes of proteins and fats during the spoilage process. It also introduces the methods and mechanisms of food preservation, and the roles of preservatives and antioxidants in extending the shelf life and maintaining the quality of food.
ZHU Yi-Pin, MA Xiu-Ya, HUANG Zi-Yi, ZHENG Yi-Ha, ZHANG Yan. Chemical Mechanism of Food Spoilage and Preservation[J]. Chinese Journal of Chemical Education, 2025, 46(15): 10-16.
