Monitoring early micro-oxidation under refrigeration: iron and oxidative markers predict quality loss in grass carp

作者：Xin Xiong, Ruifang Feng, Huijuan Zhang, Ning Ding, Shuai Zhuang, Yuqing Tan, Huawei Ma, Hui Hong, Yongkang Luo · 发表于：Current Research in Food Science · 年份：2026 · DOI：10.1016/j.crfs.2026.101307 · 被引用次数：2 · 研究领域：Meat and Animal Product Quality、Listeria monocytogenes in Food Safety、Aquaculture Nutrition and Growth

Effective cold-chain control requires identifying early quality deterioration before overt spoilage, yet simple early indicators for chilled fish remain scarce. We evaluated whether free iron, measured by a routine assay, can predict early quality loss in refrigerated grass carp. Fillets were stored at 4 °C for 0, 24, 48 and 120 h under control and deferoxamine (DFO) chelation. Free iron, lipid and protein oxidation markers (TBARS, MDA, TCA-soluble peptides) and the myofibril fragmentation index (MFI) were quantified; proteomics and histology provided mechanistic context. Simple linear models showed that iron alone accounted for most variance in deterioration endpoints (all p <0.0001): R 2 =0.9367 (TCA), 0.9237 (TBARS), 0.8834 (MDA) and 0.8494 (MFI). Calibrated slopes (ΔY per μg/g Fe) allow estimation of downstream damage from a single iron measurement; the TBARS cut-off of 0.10 mg MDA/mg meat was predicted at ∼38 μg/g iron, within the 24–48 h consumer window. DFO lowered iron (13% at 120 h) and mitigated oxidative injury, supporting iron modulation as a control lever. Framing free iron as an early, single-parameter sentinel links mechanism to practice: routine iron monitoring with product-specific thresholds can trigger pre-emptive interventions (tighter temperature control, food-grade chelation/acidulation, antioxidant packaging) before overt spoilage, strengthening shelf-life management in chilled fish.