Abstract: In this study, the effects of adding citrus fiber (0.5%, 1.0%, 1.5%, and 2.0%) and inulin (2.0%, 3.0%, 4.0%, and 5.0%) were investigated on the lamb mince quality, water distribution, texture, and the protein conformation and the microstructure of lamb protein. Results showed that adding 2.0% citrus fiber significantly increased the disulfide bond content (by 12%) and hydrophobic interactions (by 14%), along with increments in the β-folding content (increment of 8.14%) and irregular curling content (increment of 1.29%). Adding 2.0% citrus fiber promotes cross-linking of proteins increases the relative content of water that was immoblilized water, promoted the formation of an ordered, dense, and continuoued three-dimensional protein network structure, and significantly improved the water retention and hardness of minced meat (P<0.05). The addition of 3.0% inulin also significantly increased the β-folding content of the protein by 8.68% (P<0.05), increased the irregular curling content by 0.31%, and the water retention is significantly improved. However, unlike citrus fibers, 3.0% inulin addition promoted the exposure of tryptophan residues and had no significant effect on disulfide bonds and tyrosine residues (P>0.05). In summary, either 2.0% citrus fiber or 3.0% inulin could friendly modify the protein structure, and effectively improve the water retention of minced meat and the quality of meat products.