Changes in microorganisms, flavor, in vitro antioxidant activity, and protein digestibility during the preparation of fermented shrimp surimi gel: The role of Enterococcus lactis

Traditional thermal processing gel products have problems such as flavor dissipation, loss of heat-sensitive nutrients, and insufficient digestibility. In this study, shrimp surimi gel was produced through Enterococcus lactis S-15 fermentation. Microbial community, flavor compound profiles, in vitro antioxidant capacity, and protein digestibility were dynamically monitored during fermentation. The results showed that fermentation with E. lactis S-15 effectively inhibited spoilage microorganisms and maintained biogenic amines at safe levels (43.93 mg/100 g). It also promoted proteolysis, leading to a marked increase in amino nitrogen. Flavor profile was significantly enhanced through the enrichment of umami compounds (glutamic acid) and volatile compounds. Furthermore, the fermented gel exhibited higher antioxidant activity and gastrointestinal protein digestibility. These findings provide more comprehensive insights to support the development and promotion of fermented shrimp surimi products.