| Summary: | <i>Dosidicus gigas</i> is a kind of low-fat food with poor gel properties. Fermentation has been proved to be an effective food processing method that could improve the gel properties of meat. Here, we inoculated <i>D. gigas</i> with two strains, <i>Lacticaseibacillus casei</i> and <i>Staphylococcus carnosus,</i> that have been approved for use in meat processing, and studied their impact on the quality of the product. Compared with the uninoculated samples, inoculation with <i>L. casei</i> and mixed inoculation with <i>L. casei</i> and <i>S. carnosus</i> were able to significantly reduce pH during fermentation. The plate counting results showed that <i>L. casei</i> may have adapted well to the environment in the inoculated groups, while the growth of <i>Staphylococcus</i> may have been inhibited in the mixed inoculated group. 16s rRNA sequencing confirmed that inoculation significantly altered the bacterial composition of squid surimi sausages. Both inoculation with <i>L. casei</i> and mixed inoculation with <i>L. casei</i> and <i>S. carnosus</i> were able to inhibit the accumulation of the main biogenic amines, and in the mixed inoculated group, the main biogenic amines were lower. Compared with unfermented squid surimi sausages, mixed inoculation changed the texture, gel properties, color, and appearance of squid surimi sausages. These results showed that mixed inoculation can not only ensure safety, but also improve the quality of squid surimi sausages.
|
|---|
