Specific biochemical processes drive the spoilage of food
Specific biochemical processes, including microbial enzyme activity, proteolysis, and metabolic degradation, drive the spoilage of food.
Multiple retrieved papers provide extensive evidence demonstrating that food spoilage is driven by specific biochemical mechanisms, such as enzyme-mediated proteolysis (e.g., AprX in milk), microbial metabolic byproducts, and lipid degradation in meat and dairy products.
Olumide Adedokun Odeyemi, Oluwadara Oluwaseun Alegbeleye, Mariyana Strateva, Deyan Stratev. Understanding spoilage microbial community and spoilage mechanisms in foods of animal origin. 2020. https://doi.org/10.1111/1541-4337.12526
Paper 0 establishes that microbial presence and biochemical factors like pH and storage conditions drive food spoilage mechanisms.
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Almeida LF, Machado SG, Ventorim RZ, de Carvalho AF, Maitan-Alfenas GP. Unveiling AprX: biochemical and molecular mechanisms of a heat-resistant inducing Milk spoilage protease.. 2026. https://doi.org/10.1016/j.foodres.2026.118553
Paper 5 explores the specific biochemical and proteolytic activity of the enzyme AprX in milk spoilage.
Rao J, Yang Y, Huang Q, Sun H, Liang P, Chen L, Yang Q. Fluorescent sensors and microdevices: a comprehensive review on real-time visual monitoring of freshness in meat and aquatic products.. 2026. https://doi.org/10.1016/j.foodchem.2026.149819
Paper 9 details how biochemical freshness indicators, ranging from autolytic metabolites to microbial spoilage markers, track the spoilage process.
Sousa ML, Teixeira AM, Teixeira P, Sousa C. <span class="word">Spoilage <span class="word"><span class="changedDisabled">Biomarkers <span class="word">in <span class="word"><span class="changedDisabled">Poultry <span class="word"><span class="changedDisabled">Meat: <span class="word"><span class="changedDisabled">A <span class="word">25 <span class="word"><span class="changedDisabled">Years <span class="word"><span class="changedDisabled">Overview. 2026. https://doi.org/10.20944/preprints202603.2498.v1
Paper 11 confirms that meat spoilage is driven by microbial proliferation promoting proteolysis, lipolysis, and the production of volatile compounds.
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