Mixed Inoculation with <i>Lacticaseibacillus casei</i> and <i>Staphylococcus carnosus</i> Improves Safety, Gel Properties and Flavor of Giant Squid Surimi Without Added Seasonings
The gel performance of giant squid is weak. Researchers have confirmed that adding some substances could improve the texture. However, the flavor has not been taken into account. In a previous study, we proved that mixed inoculation with <i>Lacticaseibacillus casei</i> and <i>Staph...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2025-07-01
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| Series: | Fermentation |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2311-5637/11/7/404 |
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