Canning and Fish Packaging Technology

Unit 5 - Changes in canned foods and spoilage

5.2.2.2.Chemical causes
The chemical reaction between the food and the can materials (tin, iron) is the important chemical cause for spoilage. Due to this reaction hydrogen gas is produced and the metal ions are formed, as a result metal content in the product increases. When hydrogen gas is produced, the food inside the can may still be good but the consumers may not accept it. Excess heat processing also leads to non-enzymatic browning reaction resulting in brown discolouration and charring.