Effect of Inoculation with <i>Lacticaseibacillus casei</i> and <i>Staphylococcus carnosus</i> on the Quality of Squid (<i>Dosidicus gigas</i>) Surimi Sausage
<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 c...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2023-08-01
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| Series: | Fermentation |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2311-5637/9/9/794 |