Mixed Inoculation with Lacticaseibacillus casei and Staphylococcus carnosus Improves Safety, Gel Properties and Flavor of Giant Squid Surimi Without Added Seasonings
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DOI: 10.3390/fermentation11070404
Abstract: 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… read more here.
Keywords: giant squid; without seasonings; mixed inoculation; inoculation ... See more keywords