Preparation and Mechanistic Exploration of Fermented Shrimp Surimi Gel Utilizing S-15.

This study aimed to utilize S-15 for the preparation of fermented shrimp gels. The gel properties and the gelation mechanism of proteins were investigated under acid-induced denaturation and protein degradation, and the quality of the gel was evaluated. Results showed that the pH of the shrimp surimi decreased from 7.35 to 4.74. The optimal gel strength observed at 24 h of fermentation was 326.41 g × cm, and disulfide bonds played a crucial role in the fermented gel. The fermented gel exhibited higher cooking loss rates and freeze-thaw loss rates compared to the heat-induced gel (control). However, fermented gels exhibited high overall acceptability both before and after cooking. The volatile basic nitrogen content in the fermented gel remained below 28.00 mg/100 g, within the safe range, and no histamine was detected. The results provide valuable data for the development and reprocessing of fermented shrimp surimi gel.