Food Chemistry X· 2026Q1
Micro-nano bubble pretreatment differentially regulates gel properties and flavor of lamb meat via fermentation and lipolysis
- 0citations
- Q1SCImago
- 2026year
Short summary
Micro-nano bubble (MNB) pretreatment combined with Lactiplantibacillus plantarum (Lp) fermentation or lipase (Lip) hydrolysis differentially alters lamb meat quality: MNB+Lp enhances flavor via increased free fatty acids and volatile aldehydes, while MNB+Lip improves gel properties and water retention.
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Key points
- MNB pretreatment loosens muscle fibers and increases porosity, as shown by SEM.
- MNB+Lp fermentation reduced MDA by 71%, increased total free fatty acids to 2.87 g/100 g, and raised volatile aldehydes 7.9-fold, enhancing flavor.
- MNB+Lip hydrolysis improved water retention and gel springiness by increasing free sulfhydryl and hydrophobic interactions.
- MNB pretreatment enables pathway-dependent regulation of lamb meat flavor and processing characteristics.
AI-generated from the title and abstract; the full text is not read.
Abstract
This study explored the effects of micro-nano bubble (MNB) pretreatment combined with Lactiplantibacillus plantarum (Lp) fermentation or lipase (Lip) hydrolysis on lamb meat quality, gel properties, and flavor. SEM revealed that MNB loosened muscle fibers and increased porosity, while FT-IR indicated that MNB alone did not alter protein secondary structure. LF-NMR showed MNB + Lp triggered conversion of immobile to free water, whereas MNB + Lip maintained superior water retention. MNB + Lp achieved the lowest pH, reduced MDA by 71%, raised total free fatty acids to 2.87 g/100 g, and increased volatile aldehydes 7.9-fold; nonanal, (E)-2-nonenal, and (E)-2-decenal were key odor-active compounds, improving flavor. MNB + Lip increased free sulfhydryl and hydrophobic interactions, promoting a uniform gel network with enhanced water holding capacity and springiness of gels. Overall, MNB pretreatment enhanced biological modification in a pathway-dependent manner, enabling differentiated regulation of lamb flavor and processing characteristics, and providing a green and efficient strategy for lamb processing.
The authors' abstract, as published at the source. Food Chemistry X, 2026 · DOI ↗
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Field: Animal Science and Zoology
Animal Science and ZoologyAgricultural and Biological Sciences