Question

Write a short note on the following:

Spoilage of food due to enzymatic action.

Answer 1

Enzymes are a natural component of foods. They cause useful changes in the colour, taste, flavour, and texture of food. However, continued enzymatic activity can also lead to over-ripening and spoilage of food. The beneficial changes produced by enzymes are known as positive effects, while spoilage and rotting are considered negative effects. Some enzymes are also formed due to the activity of microorganisms. In foods that have been heat-processed, certain heat-resistant enzymes from microorganisms may remain active even after the microbes are destroyed. These enzymes can break down nutrients and cause food spoilage during later storage.