Klebsiella oxytoca CF154所產胞外黏性物質與市售形膠劑對鯖魚魚漿形膠能力之比較

Comparison on the gel-forming Ability of Mackerel Surimi between Extracellular Mucilage from Kiebsiella oxytoca CF 154 and the Commercial gel-forming Agents

10.29770/JTCMT.201009.0007

鄭明得(Ming-Der Jeng)；林英才(Ying-Tsai Lin)；彭清勇(Ching-Yung Pong)；汪復進(Fu-Jin Wang)

胞外黏性物質凍乾粉末 ； 魚糕 ； 膠強度 ； 折曲度試驗 ； 白度 ； extracellular mucilage ； kamaboko ； gel strength ； folding test ； whiteness index

台北海洋技術學院學報

3卷2期（2010 / 09 / 01）

135 - 160

繁體中文

本研究探討鯖魚魚漿添加由Klebsiella oxytoca CF154製得之胞外黏性物質凍乾粉末(Lyophilized extracellular mucilage, LEM)與市售之三種形膠劑進行對鯖魚魚漿形膠能力比較。以0.4% Na2CO3水溶液鹼水漂三次之鯖魚碎肉(pH 6.7)，先加入8.0%馬鈴薯澱粉混合均勻後，再分成五組製成鯖魚魚漿：分別爲添加0.25% LEM、0.15%三仙膠、0.25%吉蘭膠(Gellan gum)、0.25%阿拉伯膠(Gum arabic)與控制組（無添加）。最後各組於4.7℃下靜置形膠8小時後，以沸水加熱成型，其中以添加0.15%三仙膠組之魚糕可得膠強度596±11 g x cm最佳，其次依序爲添加0.25% LEM組，其膠強度495±12 g x cm；0.25%吉蘭膠(Gellan gum)組，其膠強度469±5 g x cm；0.25%阿拉伯膠(Gum arabic)組，其膠強度462±15 g x cm。四組添加形膠劑之魚糕白度均在53±4至58±3之間，折曲度試驗則均爲A級品質，其膠強度比控制組增加約2倍，而白度則爲控制組的1.35倍。由研究結果發現，研發K. oxytoca CF154製得LEM做爲鯖魚漿品質改良劑之可行性相當高。

The aim of this study is to compare the gel-forming ability of mackerel kamaboko among the lyophilized extracellular mucilage (LEM) made from Kiebsiella oxytoca CF 154 and other three commercial gel-forming agents, xanthan gum, gellan gum and gum arabic. After the raw mackerel meat was washed thrice by 0.4% Na2CO3 solution, 8.0% potato starch was added with mackerel meat and grinded completely to make the mackerel paste. The mackerel paste was divided five parts and added 0.25% LEM 0.15% xanthan gum, 0.25% gellan gum, 0.25% gum Arabic and control (no addition), respectively. Then, five samples were setting at 4.7℃ for 8 hr. Finally, Those were prepared to kamaboko by boiling water treatment. The quality evaluation of the five kamaboko samples were determined by gel strength, whiteness index, and folding test. The highest gel strength in five samples, 596±11 g x cm g x cm, was obtained in sample with xanthan gum. And the gel strength was measured 495±12 g x cm in 0.25% LEM, 469±8 g x cm in 0.25% gellan gum, 462±15 g x cm 0.25% in gum Arabic, Sequentially. The whiteness index was got between 53±4 to 58±3 and folding test as A grade in all samples except control. The results found that the gel strength of the samples with LEM or commercial gel-forming agents were 2 folds than that of the control. While the whiteness index of the samples with LEM or commercial gel-forming agents were 1.35 times than that of the control. The results of this study will be concerned that the feasibility of the LEM prepared from Kiebsiella oxytoca CF 154 used as a quality improvement agent for mackerel surimi.

1. SPSS 2006. SPSS Advanced ModelsTM 15.0 [computer program] Version. Chicago, IL: Author..
2. AOAC.(1995).Official Methods of Analysis.Washington, D. C.:Association of Official Analytical Chemists.
3. Arocha, P. M., and Toledo, R. T.(1982).Descriptors for texture profile analysis of frankfurter type products form minced fish.J. Food Sci.,47,695-699.
4. Austin, B.,Allen, D. A.,Zachary, A.,Belas, M. R.,Colwell, R. R.(1979).Ecology and taxonomy of bacteria attaching to wood surfaces in a tropical harbor.Can. J. Microbiol.,30,447-461.
5. Buck, E. M.,Toledo, R. D.(1985).Development of a frankfurter analog from red hake surimi.J. Food Sci.,50,321-325.
6. Buttkus, H.(1971).The sulfhydryl content of rabbit and trout myosins in relation to protein stability.Can J. Biochem,49,97-105.
7. Chen, C. G.,Tsai, C. S.,Cheng, G. M.(1996).The texture properties of the Tilapia emulsified sausage.Food Sci. (Taiwan),23,567-572.
8. Chen, T. Z.,Lai, G. Y.,Ho, P. H.,Liou, C. H.,Chen, C. P.(1996).Diagram of Familiar Fishes in Taiwan.Taipei, Taiwan:Fisheries Bureau of Taiwan Province.
9. Cheng, C. I.(1997).Keelung, Taiwan,Department of Sea- Product Food Sci, National Taiwan Ocean University.
10. Chu, Y. J.,Chow, C. J.,Kuo, J. D.(1995).The change in texture and muscle structure of squid mantle during heating.J. Fish. Soc. Taiwan,22,137- 146.
11. Chu, Y. J.,Lou, C. Z.,Chow, C. J.(1989).Available Utilization of Full H Dark-fleshed Fishes.Taipei, Taiwan:Hwa Xian Yuan Publisher Co. Ltd..
12. Chu, Y. J.,Ueng, Y. E.,Chow, C. J.(1992).Comparative study on the characteristics of cephalopod mantle muscle for surimi-based products processing.J. Fish. Soc. Taiwan,19,75-83.
13. Dubois, M.,Gilles, K. A.,Hamilton, J. K.,Rebers, P. A.,Smith, F.(1956).Colorimetric method for determination of sugars and related substances.Anual. Chem.,28,350-354.
14. Duncan, D. B.(1955).Multiple range and multiple F test.Biochem. J.,11,1- 42.
15. Ellman, G. L.(1959).Tissue sulfhydryl groups.Arch. Biochem. Biophys,82,70-76.
16. Fujii, Y.(1977).Physical properties of kamaboko and measure instruments for surimi products.Food Sci. (Japan),11,81-86.
17. Fujii, Y.(1981).Available Utilization of Full H Dark-fleshed Fishes.Tokyo, Japan:Jap. Fish. Sci. Soc..
18. Fukuda, Y.,Tarakita, Z.,Kawamura, M.,Kakehata, K.,Arai, K.(1982).Denaturation of myofibrillar protein in chub mackerel.Bull. Jap. Soc. Sci. Fish,48(11),1617-1632.
19. Harding, N. E.,Raffo, S.,Raimondi, A.,Cleary, J. M.,Lelpi, L.(1993).Identification, genetic and biochemical analysis of genes involved in synthesis of sugar nucleotide precursors of xanthan gum.J. Gen. Microbiol,139,447-457.
20. Henniger, C. J.,Buck, E. M.,Hultin, H. O.,Peleg, M.,Vareltzis, K.(1988).Effect of washing and sodium chloride on mechanical properties of fish muscle gels.J. Food Sci.,53,963-964.
21. Jiang, S. T.,Lan, J. J.,Tsao, C. T.(1986).New approach to improve the quality of minced fish products from freeze-thawed cod and mackerel.J. Food Sci.,51,310-316.
22. Jiang, S. T.,Lee, J. J.(1992).Purification, characterization and ultilization of pig plasm factor XIIIa.J. Agric. Food Chem.,40,1101-1109.
23. Kataoka, J.,Ishizaki S.,Tanaka, M.(1998).Effects of chitosan on gelling properties of low quality surimi.J. Muscle Food,9,209-217.
24. Lanier, T. C.(1986).Functional properties of surimi..Food Technol.,40,69- 75.
25. Lanier, T. C. (ed.),Lee, C. M. (ed.)(1992).Surimi production from fatty and dark-fleshed fish species. In: Surimi Technology.New York, USA:Marcel Dekker.
26. Lanier, T. C.(ed.),Lee, C. M(ed.)(1992).Surimi Technology.New York, USA:Marcel Dekker, Inc..
27. Liang, J. F.,Pan, C. L.,Wang, F. J.(1995).Screening of mucoid bacterial strains from fishing boat surface.Food Sci. (Taiwan),22,86-98.
28. Mitchell, J. R. (ed.),Ledward, D. A. (ed.)(1986).Functional Properties of Food Macromolecules.Lodon:Elsevier.
29. Mittal, G. S.,Barbut, S.(1994).Effects of carrageenans and xanthan gum on the texture and acceptability of low fat frankfurters.J. Food Proces. Prserv.,18,201-216.
30. Nishimoto, S.,Hashimoto, A.,Seki, N.,Kimura, I.,Toyoda, K.,Fujita, T.,Arai, K.(1987).Influencing factors on changes in myosin heavy chain and jelly strength of salted meat paste from Alaska pollock during stting.Nippon Suisan Gakkaishi,53,2011-2016.
31. Niwa, E.,Sato, K.,Suzuki, R.,Nakayama, T.,Iwao, H.(1981).Fluorometric study of setting properties of fish flesh sol.Bull. Jap. Soc. Sci. Fish,47,17-22.
32. Niwa, E.,Yamada, H.,Kanoh, S.,Nakauama, T.(1989).Thermal behavior of actomyosin subunits during setting of salted fish flesh sol.Nippon Suisan Gakkaishi,55,1997-2001.
33. Noguchi, S.(1974).Tokyo, Japan,Sophia Univ..
34. Okada, M.,Yamazaki, A.(1959).Enhancing effect of starch on jelly strength of fish meat jelly-IV.Bull. Jap. Soc. Sci. Fish,25,440-447.
35. Pan, C. L.,Liang, J. F.(1995).The separation of mucous compound from Klebsiella oxytoca CF154 and the preliminary study on the nitrogen and carbon sources of the medium.Food Sci. (Taiwan),22,99-112.
36. Ragshaw, C. R.(ed.)(1993).Muscle Contraction.London, UK:Chapman and Hall.
37. Rocks, J. K.(1971).Xanthan Gum.J. Food. Technol.,25(18),476-483.
38. Samant, S. K.,Singhal, R. S.,Kulkarni, P. R.,Rege, D. V.(1993).Proteinpolysaccharide interactions: a new approach in food formulations.J. Food Sci. Technol.,28,547-562.
39. Sanderson, G. R.(1996).Gums and their use in food systems.Food Technol.,50,81-84.
40. Shin, Y. C.,Kim, Y. H.,Lee, H. S.,Cho, S. J.,Byun, S. M.(1989).Production of exopolysaccharide pullulan from inulin by a mixed culture of Aureobasidium pullulans and Kluyveromyces fragilis.Biotechnol. Bioengin.,33,129-133.
41. Souw, P.,Demain, A. L.(1979).Nutritional studies on xanthan production by Xanthomonas campestris NRRL B1459.Appl. Environ. Microbiol.,37(6),1186-1192.
42. Sutherland, I. W.(1994).Structure-function relationships in microbial exopolysaccharides.Adv. Microbiol. Physiol.,12,393-448.
43. Tait, M. I.,Sutherland, I. W. A.,Clarke-Sturman, J.(1986).Effect of growth conditions on the production, composition and viscosity of Xanthomonas camperis exopolysaccharide.J. Gen. Microbiol,132,1483-1492.
44. Thorne, L.,Tansey, L.,Pollock, T. J.(1987).Clustering of mutations blocking synthesis of xanthan gum by Xanthomonas campestris.J. Bacteriol.,169,3593-3600.
45. Thorne, L.,Tansey, L.,Pollock, T. J.(1988).Direct utilization of lactose in clarified cheese whey for xanthan gum synthesis by Xanthomonas campestris.J. Indust. Microbiol,3,321-328.
46. Tsai, G. J.,Lin, S. M.,Jiang, S. T.(1996).Transglutaminase from Streptococcus ladakanum and application to minced fish produce.J. Food Sci.,61,1234-1237.
47. Tsai, S. H.,Wang, F. J.(1995).Studies on the stability of drying snack food of mixed mackerel surimi during storage.J. Technol. (Taiwan),10(4),473- 478.
48. Tsukamasa, Y.,Dota, K.,Shimizu, Y.,Imai, C.,Sugiyama, M.,Minegishi, Y.,Kawabata, M.(1993).ε-(γ-glutamyl) lysine crosslink formation in sardine myofibril sol during setting at 25oC.J. Food Sci.,58,82-87.
49. Ueng Y. E.,Chow, C. J.(1995).Effects of dietary fiber and agar on the quality of the kamaboko.Food Sci. (Taiwan),22,66-71.
50. Umemoto, S.(1966).A modified for estimation of fish muscle protein by Biuret method.Bull. Jap. Soc. Sci. Fish,32,427-435.
51. Vuyst, L. D.,Vermeire, A.(1994).Use of industrial medium components for xanthan production by Xanthomonas campestris NRRL-B-1459.Appl. Microbiol. Biotechnol.,42,187-191.
52. Wang, F. J.(2000).Keelung, Taiwan,National Taiwan Ocean Univ..
53. Wang, F. J.,Kuo, H. J.,Pan, C. L.,Cheng, S. H.,Chang, C. M.,Wu, C. S.(1997).Studies on the quality changes of far-infrared dried mackerel mixed surimi products during storage.Taiwan J. Agr. Chem. Food Sci.,35,631-640.
54. Wang, F. J.,Pan, C. L.,Wu, C. S.(1999).Composition and rheological properties of extracellular mucilage from Klebsiella oxytoca CF154.Fish. Sci.,65(5),742-749.
55. Watabe, S.,Hashimoto, K.(1980).Myosins from white and dark muscles of mackerel-some physico-chemical and enzymatic properties.J. Biochem.,87,1491-1499.
56. Weiss, B. D.,Capage, M. A.,Kessel, M.,Benson, S. A.(1994).Isolation and characterization of a generalized transducing phage for Xanthomonas campestris pv. campestris.J. Bacteriol.,176(11),3354-3359.
57. Whistler, R. L.(ed.),deMiller, J. N.(ed.)(1993).Industrial Gums.New York:Academic Press.
58. Wu, M. C.,Lanier, T. C.,Hamann, D. D.(1985).Thermal transitions of admixed starch/fish protein systems during heating.J. Food Sci.,50,20-25.
59. Yasui, T.,Takahashi, M.,Morita, J.(1987).Effects of cross liking of SH, and SH2 in rabbit skeletal myosin on heat induced gelation in the presence of actin.Agric. Biol. Chem.,51,2821-2827.
60. Yuen, S.(1974).Pullulan and its application.Process. Biochem.,9,7-9.