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...
Meijuan Xu, Xinfeng Yue, Yuxian Liu et al.
· Food Chemistry X · 0 citations