Study on the structure, allergenicity, gelation and flavor properties of shrimp muscle myofibrillar protein under the Action of Limosilactobacillus fermentum 6b.

In this study, Limosilactobacillus fermentum and Staphylococcus debuckii, selected for their exceptional fermentation performance and aroma production, were employed to aseptically ferment shrimp myofibrillar proteins. Scanning electron microscopy and dynamic rheology measurements revealed that fermentation with L.6b improved the gel strength by 59.29% and facilitated the formation of a dense gel network. Western blotting and enzyme-linked immunosorbent assay demonstrated that the binding rate of allergenic proteins to Immunoglobulin E (IgE) in the unfermented group was 73.4%, while that in the L.6b-fermented group was reduced by 12.5% at a high concentration. Gas chromatography-mass spectrometry and electronic nose analysis indicated that the content of volatile organic compounds in the L.6b-fermented group reached 1500 ppb, exhibiting a remarkable flavor enrichment effect. On this basis, a high-quality shrimp product was prepared with significantly reduced in vitro allergenicity, laying an experimental foundation for the development of low-allergenic shrimp products.