Effect of Inoculation with Lacticaseibacillus casei and Staphylococcus carnosus on the Quality of Squid (Dosidicus gigas) Surimi Sausage

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