Tailored Fermentation of Large Yellow Croaker Surimi Balls with Direct Vat Set Starters: Effects on Physicochemical and Sensory Properties

This study investigated the effects of direct vat set commercial yoghurt starter (B) and yeast starter (Y) on the quality of fermented large yellow croaker surimi balls, with natural fermentation (CTR) as a control. Surimi products were inoculated and fermented at 25 °C for 4 h, then analyzed for physicochemical, sensory, and oxidative properties. Yoghurt starter significantly inhibited protein oxidation, as indicated by the highest sulfhydryl content (9.10 nmol/mg protein, <i>p</i> < 0.05), improved textural properties (hardness was 28% higher than CTR, <i>p</i> < 0.05), and promoted a balanced flavor profile, accompanied by the highest equivalent umami concentration (1.66%, <i>p</i> < 0.05). However, B also caused the greatest MDA accumulation (1.49 mg/kg, <i>p</i> < 0.05), reflecting enhanced lipid oxidation. By comparison, Y enhanced umami primarily through significant enrichment of aspartic acid (53.88 mg/100 g, <i>p</i> < 0.05) and accelerated nucleotide degradation, resulting in the highest AMP and hypoxanthine levels (<i>p</i> < 0.05). These advantages were offset by severe protein carbonylation (54.32 nmol/mg protein, <i>p</i> < 0.05) and evident color deterioration. Sensory analysis revealed no significant difference between B and CTR (<i>p</i> > 0.05), whereas Y received significantly lower acceptance scores (<i>p</i> < 0.05) due to impaired color and taste. These findings suggest that B is a promising starter for improving texture and flavor in fermented surimi balls, while Y, despite enhancing umami and controlling lipid oxidation, negatively affects color, texture, and protein stability.