Effects of Lactiplantibacillus plantarum fermentation on the flavor profile and in vitro digestive characteristics of easy-to-swallow surimi gels.

To address the limited flavor quality and digestibility of easy-to-swallow surimi gels, this study examined whether Lactiplantibacillus plantarum (LP) fermentation could improve these properties. The findings showed that LP fermentation markedly increased the contents of AMP, IMP, and sweet- and umami-related free amino acids in the surimi gels. Gas chromatography-ion mobility spectrometry (GC-IMS) identified 84 volatile compounds. Relative to the control (CK) group, the LP-fermented gels exhibited elevated levels of pleasant aroma compounds, contributing to enhanced mushroom-like, nutty, and fruity notes. In vitro digestion results showed that surimi gels fermented for 8 h showed the highest digestion rate and the smallest average particle size. Moreover, LP fermentation markedly promoted the release of small peptides and free amino acids after digestion. This study provides insights into the development of easily digestible surimi-based foods for populations with compromised swallowing function.