Preparation and Mechanistic Exploration of Fermented Shrimp Surimi Gel Utilizing <i>Enterococcus lactis</i> S-15.

4 A, the TVB-N content in fresh shrimp surimi was 4.20 mg/100 g and it showed an increasing trend with the prolonged fermentation time.

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However, with further increasing the fermentation time to 36 and 48 h, a decreasing trend in gel strength was observed, indicating the disruption of the gel structure.

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