Mechanism study on ultrasonication combined with soybean 11S globulin to improve the quality and flavor compounds of low-salt lamb meat gel.

Considering the rising demand for nutritious, high-quality, low-salt minced meat products, in this study, we investigated the combined effects of soybean 11S globulin and ultrasonic treatment on the quality and flavor characteristics of low-salt minced lamb at varying salt concentrations. We found that the addition of 11S globulin alone enhanced the hardness, chewiness, and water-holding capacity of minced meat with 1 % salt concentration; however, these improvements were less pronounced when compared to samples with 2 % salt. Notably, the synergistic application of ultrasound and 11S globulin significantly increased the hardness (70.86), chewiness, water-holding capacity (86.67 %), and storage modulus (G') of low-salt lamb mince, while also markedly reducing the total juice loss. Ultrasound promoted the cross-linking and aggregation of 11S globulin and myofibrillar protein, with increased hydrophobic interactions and disulfide bonds, contributing to a denser gel network formation. Sensory evaluation indicated that low-salt minced meat treated with 30 min of ultrasound exposure received favorable consumer acceptance for sensory quality and flavor. GC-MS analysis and testing with an electronic tongue demonstrated increased contents of hexanal, 1-octen-3-ol, ethyl acetate, and 2-butanone, which are compounds associated with soybean and fruity notes, and reduced levels of nonenal (fishy smell), as well as bitter and salty tastes in the treated samples. Thus, the combination of 11S globulin and ultrasonic treatment can effectively improve both the quality attributes and flavor profile of low-salt minced lamb, offering a promising strategy for the development of healthier, low-salt meat products.