Micro-nano bubble pretreatment differentially regulates gel properties and flavor of lamb meat via fermentation and lipolysis.

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.