Effects of defatting treatments on flavor components and lipid characteristics in bowl-steamed Tan lamb: A comprehensive investigation based on lipidomics and multi-platform flavor analysis

Synergistic blanching and marination reduced fat while enhancing flavor. • Optimal process maintained high oleic acid content and sensory quality. • Defatting treatment preserved key flavor compounds like n-octanal and n-nonanal. • Phospholipids identified as major flavor contributors in defatted lamb. • Lipid-flavor correlation revealed mechanism behind flavor preservation. Bowl-steamed Tan lamb (BSTL) is prized for its flavor, but high fat content limits its appeal. This study developed a defatting strategy for BSTL and investigated flavor evolution. Through evaluation of fat content, lipid oxidation, fatty acid profiles, and sensory attributes, blanching combined with 100% lemon juice marinating (BP + 100%LJ) was identified as optimal. This treatment reduced fat content in oil by 13.83 g compared to the control group while preserving a high oleic acid level (42.81 g/100 g in oil) and achieving the best sensory acceptability. Multi-platform flavor analysis (electronic tongue, electronic nose, gas chromatography-ion mobility spectrometry, lipidomics) revealed that the BP + 100%LJ suppressed bitterness and promoted the formation of 11 key VOCs (e.g., n-octanal). Lipidomics confirmed that phospholipids (e.g., PE(O-22:1)) are major contributors to this flavor profile. These findings provide a strategy for healthier traditional meat products with well-preserved sensory qualities. Download: Download high-res image (189KB) Download: Download full-size image