Food quality and spoilage - chemical issues

Food quality and spoilage - chemical issues

Chemical food spoilage is an unwanted quality change in a foodstuff, such as staling, discoloration, the development of off-flavours and odours (e.g. rancidity), and thinning of sauces. It can be caused, for example, by enzymic or microbial activity, oxidation or external tainting. Understanding these changes is required before action can be taken to slow them down or prevent them. Campden BRI has wide-ranging expertise in a variety of areas which can help you identify the cause of the problem:

  • Texture – such as the thinning of sauces from starch degradation.
  • Colour – including discoloration of meat, fruit or vegetables.
  • Off-odour and Off-flavour:
  • - Breakdown of proteins in meat.
    - Taint from packaging, environment or processing.
    - Rancidity from lipid oxidation or hydrolysis.

Enzyme analysis can give an indication of adequacy of blanching and heat processing/cooking, and many texture, flavour and colour issues can be caused by specific enzyme activities -amylase, polygalacturonase, lipase, polyphenoloxidase, lipoxygenase, peroxidase, alkaline phosphatase and so on.

Key services

Nutritional analysis

Nutritional analysis

An extensive range of nutritional analysis capabilities..

Vitamin analysis

Vitamin analysis

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Important to nutritional analysis and understanding the effects of processing.

Trace metal analysis

Trace metal analysis

The detection of metals or their compounds at very low levels.

Natural toxins and allergens

Natural toxins and allergens

Analyses to see if a hazard exists in your products.

Residue and contaminant analysis

Residue and contaminant analysis

Analysis of contaminants or pesticide residues in a product.

Melamine analysis

Melamine analysis

Rapid, sensitive method for determining melamine and cyanuric acid levels.

Authenticity testing

Authenticity testing

Is your product what it says it is?

Food quality and spoilage - chemical issues

Food quality and spoilage - chemical issues

Expertise in a variety of areas to help you identify quality and spoilage issues.

Pesticide analysis

Pesticide analysis

Authoritative information and analytical testing.

Acrylamide testing

Acrylamide testing

Ways to reduce the levels of acrylamide in products. .

For further information or prices please contact us:

Food quality training courses

Explore our food quality related courses including; Meat technology, Product assessment and Supplier quality assurance – foundation

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Are you getting the most from your Membership?

Watch our membership FAQ videos and find out more about Member Service Account spending, Member Interest Groups, help and advice

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Where we refer to UKAS Accreditation

The Campden BRI group companies listed below are both accredited in accordance with the recognised International Standard ISO17025:2017 by the United Kingdom Accreditation Service (UKAS). The accreditation demonstrates technical competence for a defined scope of methods, specific to each site, as detailed in the schedules of accreditation bearing the testing laboratory number. The schedules may be revised from time to time and reissued by UKAS. The most recent issue of the schedules are available from the UKAS website www.ukas.com

Campden BRI (Chipping Campden) Limited is a UKAS accredited testing laboratory No. 1079 Campden BRI (Nutfield) is a UKAS accredited testing laboratory No. 1207

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