本研究探討備魚魚漿添加由Klebsiella0秒的ωCF154製得之胞外黏性物 質凍乾粉末(Lyophilizedextracellular mucilage， LEM)與市售之三種形膠劑進 行對備魚魚漿形膠能力比較O以0.4%Na2C03水溶液鹼水漂三次之精魚碎肉 (pH 6.7) ，先加入8.0%馬鈴薯澱粉混合均勻後，再分成五組製成備魚魚漿:
分別為添加0.25%LEM 、。.15%三仙膠、0.25%吉蘭膠(Gellangum)、0.25% 阿拉伯膠的urnarabic)與控制組(無添加) °最後各組於4.7°C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土11 g x cm最佳，其次依序為添加0.25% LEM組，其膠強度495土12 g x cm ; 0.25%吉蘭膠(Gellan gum)組，其膠強度469土8 g x cm ; 0.25%阿 拉伯膠(Gum arabic)組，其膠強度462土的gx cm °四組添加形膠劑之魚糕白度均在53土4至58土3之間，折由度試驗則均為A級品質，其膠強度比控制組增加約2倍，而白度則為控制組的1.35倍O由研究結果發現，研發K.oxytocαCF154製得LEM做為備魚漿品質改良劑之可行性相當高O

The aim of this study is to compare the gel-forming ability of mackerel
kamaboko among the lyophilized extracellular mucilage (LEM) made from
Klebsiella oxytoca CF154 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 Klebsiella oxytoca CF154 used as a quality improvement agent for mackerel surimi.