Functinal Fishcake for dermal health and the preparation method thereof

Abstract

The present invention discloses a skin health functional fish paste and a method for manufacturing the same. In addition, the present invention discloses a fish paste with improved gel strength and a method for manufacturing the same. According to the present invention, by using aloe gel and fish collagen peptides, it is possible to provide fish paste that is endowed with skin health functionality and has improved quality characteristics such as gel strength.

Description

Technology Field

[0001] The present invention relates to a skin health functional fish paste and a method for manufacturing the same. Background Technology

[0003] When 2-3% salt is added to fish meat and it is ground, salt-soluble proteins such as myosin and actomyosin are extracted to form a highly viscous surimi. Various food additives, such as seasonings, are added and mixed into this mixture, and it is then molded. When heated by steaming, boiling, baking, or frying, it gels to obtain an elastic product, which is a surimi-based product, or fish paste. Depending on the heating method, fish pastes include steamed fish paste, boiled fish paste, grilled fish paste, fried fish paste, and dried fish paste.

[0004] Fish cakes are a food frequently used not only at home but also in restaurants and institutional catering businesses because they are rich in protein and calcium due to their main ingredient of fish meat, and they can satisfy diverse consumer tastes by utilizing various other materials as auxiliary ingredients, as well as being relatively inexpensive, easy, and convenient to cook and consume.

[0005] White-fleshed fish such as pollack, horse mackerel, cod, southern cod, sardines, threadfin snapper, and scad imported from regions including the North Pacific, South America, the Atlantic, New Zealand, and Southeast Asia are mainly used as the main ingredient for fish cakes, but there are no specific restrictions on the type of fish used.

[0006] The auxiliary ingredients of fish cakes include starch, rice flour, plant protein, animal protein, fat, elasticity enhancer, seasoning, and preservatives. In particular, starch and rice flour are used to increase weight and improve the elasticity of fish cakes (Korean Journal of Human Ecology 2013. Vol. 22, No. 1, 189-200).

[0007] The quality of fish paste is determined by color, flavor, and elasticity, among which elasticity is the most important determinant of fish paste quality (Korean Journal of Human Ecology 2013. Vol. 22, No. 1, 189-200). Factors affecting the elasticity of fish paste include the species and freshness of the raw fish used in the production of the main ingredient, fish paste, the type of additives, and the heating method of the molded fish paste (The Japanese Society of Scientific Fisheries. 56(1), 139-146).

[0008] Recently, as a wellness-oriented food culture has become a trend, efforts are being made to develop high-quality fish cakes with added functional ingredients beneficial to health, in addition to attempts to improve the quality characteristics of fish cakes as a food product. Currently, mideodeok (Journal of the Korean Society of Food Science and Nutrition, 35(9), 125-126, 2006), goji berry powder (Journal of East Asian Society Dietary Life, 18(1), 22-28, 2008), propolis (Journal of the Korean Society of Food Science and Nutrition, 37(4), 485-489, 2008), astragalus powder (Food engineering progress, 15(4), 362-369, 2011), turmeric powder (The Korean Journal of Food and Nutrition, 25(4), 833-841, 2012), yam powder (The Korean Journal of Culinary Research, 15(1), 57-69, 2009), horseradish (Journal of the East Asian Society of Dietary Life, 20(1), 103-112, 2010), Loquat leaf powder (Journal of East Asian Society Dietary Life, 24(6), 837-844, 2014), turmeric powder (Korean Journal of Food Preservation, 22(1), 78-83, 2015), etc. have been attempted as auxiliary ingredients.

[0009] Functional foods are classified institutionally into health functional foods under the "Act on Health Functional Foods" and general functional foods under the "Regulations on Functional Labeling or Advertising of Foods, etc. Notified by the Ministry of Food and Drug Safety, which is based on the "Act on Labeling and Advertising of Foods, etc." General functional foods are further divided into cases utilizing functional ingredients specified in the Codex of Health Functional Foods (Ministry of Food and Drug Safety Notification, "Standards and Specifications for Health Functional Foods") and cases utilizing ingredients that are not stipulated in the Codex but whose functionality is recognized pursuant to Article 15, Paragraph 2 of the "Act on Health Functional Foods." Health functional foods must be manufactured in product forms such as tablets, capsules, pills, granules, liquids, powders, and flakes in accordance with the Codex of Health Functional Foods, while the remaining product forms are classified as general functional foods.

[0010] The present invention discloses a method for manufacturing functional fish paste using aloe gel having skin health-promoting functionality, etc., in accordance with the Health Functional Food Code, and fish collagen peptide (recognition number: 2023-25, etc.) which has been individually recognized for skin health functionality (such as being able to help maintain skin health from skin damage caused by ultraviolet rays) in accordance with the Health Functional Food Code. The problem to be solved

[0012] The objective of the present invention is to provide a skin health functional fish paste and a method for manufacturing the same.

[0013] Other objects or specific objectives of the present invention will be presented below. means of solving the problem

[0015] As confirmed in the examples below, the present invention is completed by confirming that, when a fish paste is prepared by adding aloe gel and fish collagen peptides, and the fish paste is hydrolyzed with artificial digestive fluids (artificial oral fluid, artificial gastric fluid, artificial small intestinal fluid, and phosphoric bile fluid) and the hydrolysate is evaluated to have skin health functional properties, it inhibits the activity of elastase and collagenase enzymes, which are skin wrinkle-inducing factors, suppresses the death of HDF (Human Dermal Fibroblasts) cells, which are skin cells, caused by ultraviolet (UV-B) irradiation, and not only suppresses cell death in zebrafish caused by ultraviolet (UV-B) irradiation, but also suppresses the production of ROS (reactive oxygen species) and NO (nitric oxide) in zebrafish caused by ultraviolet (UV-B) irradiation, and improves gel strength, which is the most important quality characteristic of the fish paste. UV-B irradiation is known to induce ROS production in skin cells, cause skin aging, induce NO production, and cause skin inflammation (Oxid Med Cell Longev. 2017: 2017:8379539; J Invest Dermatol. 2004 Nov;123(5):950-7).

[0016] The present invention is provided based on these experimental results, and in one aspect, relates to a skin health functional fish paste comprising aloe gel and fish collagen peptides as functional additives, and in another aspect, relates to a fish paste with improved gel strength comprising aloe gel and fish collagen peptides as additives.

[0017] In the present invention, "skin health functionality" refers to wrinkle improvement functionality or skin damage caused by ultraviolet rays, namely inhibition of skin cell death caused by ultraviolet rays, inhibition of skin inflammation caused by ultraviolet rays, and / or inhibition of skin aging resulting from ROS generation caused by ultraviolet rays.

[0018] In the present invention, "aloe gel" is aloe vera ( Aloe veraIt is obtained by separating the gel portion located on the leaf, and the gel may be used as is or as a liquid or powder concentrate from which moisture has been removed by drying methods such as freeze-drying, vacuum drying, hot air drying, or spray drying. Here, the separation of aloe gel from the aloe leaf can be achieved by removing the outer skin of the leaf to collect only the gel portion, crushing and filtering the aloe leaf, or extracting juice from the aloe leaf. In accordance with the Health Functional Food Code, it may be desirable for the aloe gel to contain 30 mg / g or more of total polysaccharides in the solid content.

[0019] In addition, in the present invention, "fish collagen peptide" refers to a peptide obtained by treating fish scales, which are fish collagen, with an endo-type proteolytic enzyme. There are no specific restrictions on the fish scales that can be used, but tilapia fish scales, red snapper fish scales, etc., may be used. There are also no specific restrictions on the endo-type proteolytic enzyme, but acalase derived from Bacillus licheniformis or neutrase derived from Bacillus amyloliquefaciens may be used. The resulting collagen peptide may have a molecular weight in the range of 500 to 3,000 Da. A pretreatment process by acid / base hydrolysis may be performed, and a filtration process may be performed after enzyme treatment.

[0020] Furthermore, in the present invention, "functional additive" refers to a component that exhibits the intended activity on its own or can exhibit activity in combination with a carrier that is inactive itself. Here, the inactive carrier refers to materials generally used in the manufacture of fish paste, typically meaning fish meat, salt, starch, etc.

[0021] In the present invention, the skin health functional fish paste is obtained by heating a fish paste composition, and the functional fish paste may contain 0.2 to 0.3 weight% of aloe gel and 0.1 to 0.2 weight% of fish collagen peptide based on 100 weight% of the fish paste composition. Here, the aloe gel and fish collagen peptide are both in powder form as in the examples below.

[0022] In addition, the fish paste with improved gel strength in the present invention includes aloe gel and fish collagen peptide as additives. Including them as additives means including aloe gel and fish collagen peptide in an amount sufficient to improve gel strength, specifically in an amount of 0.1 to 0.4 weight% based on 100 weight% of the fish paste composition. Here, the aloe gel and fish collagen peptide are both in powder form, as in the examples below.

[0023] In addition, in the present invention, the fish paste includes general fish paste ingredients in addition to functional additives such as aloe gel, and such ingredients include fish meat, salt, polysaccharide elasticity enhancers such as starch, and other food additives.

[0024] As a material for fish paste, any fish can be used as the fish meat without any special restrictions. This includes pollack, horse mackerel, cod, southern cod, sardines, threadfin bream, and scad, as well as fish of the mackerel family, sardine family, snapper family, pufferfish family, halibut family, and cod family. The fish meat can be used in an amount of 90 to 97 weight percent based on 100 weight percent of the fish paste composition.

[0025] Salt can be used as a material for fish paste in an amount of 1 to 2 weight percent based on 100 weight percent of the fish paste composition.

[0026] As a material for fish paste, a polysaccharide elasticity enhancer may be a flour derived from grains or root vegetables that becomes viscous upon heating or kneading, such as glutinous rice flour, non-glutinous rice flour, wheat flour, barley flour, rye flour, oat flour, sorghum flour, foxtail millet flour, barley flour, buckwheat flour, Job's tears flour, corn flour, potato flour, sweet potato flour, or a mixture thereof. Such a polysaccharide elasticity enhancer may be used in an amount of 1 to 2 weight percent based on 100 weight percent of the fish paste composition.

[0027] In addition to including functional additives such as aloe gel, the fish paste of the present invention may contain food additives. Food additives can generally be understood as substances added to, mixed with, or permeated into food during the manufacturing, processing, or preservation of food; since they are consumed daily and over a long period of time along with food, their safety must be guaranteed. Food additive codes based on national laws governing the manufacturing and distribution of food (in Korea, the "Food Sanitation Act") restrictively define food additives with guaranteed safety in terms of composition or function. The Korean Food Additive Code (Notification of the Ministry of Food and Drug Safety, "Standards and Specifications for Food Additives") classifies food additives into chemically synthesized products, natural additives, and mixed preparations in terms of composition, while these food additives are classified into sweeteners, flavoring agents, preservatives, emulsifiers, acidulants, and thickeners in terms of function.

[0028] Sweeteners are used to impart a suitable sweetness to food, and both natural and synthetic sweeteners can be used in the food composition of the present invention. Preferably, natural sweeteners are used, and examples of natural sweeteners include corn syrup solids, honey, sucrose, fructose, lactose, maltose, etc.

[0029] Flavoring agents are used to improve taste or aroma, and both natural and synthetic ones may be used. Preferably, natural ones are used. When natural ones are used, nutritional enhancement can be achieved in addition to flavor. Natural flavoring agents may include crushed fruits and vegetables or extracts, crushed tubers or extracts, etc. Specifically, those obtained from cucumber, pumpkin, Korean melon, watermelon, tomato, strawberry, eggplant, napa cabbage, spinach, lettuce, cabbage, celery, kale, asparagus, bamboo shoots, crown daisy, water celery, radish, carrot, lotus root, burdock, taro, chili pepper, garlic, green onion, onion, ginger, apple, pear, citrus fruits, persimmon, loquat, peach, plum, Japanese apricot, apricot, cherry, ginkgo, jujube, grape, strawberry, fig, chestnut, walnut, pecan, macadamia, banana, pineapple, papaya, avocado, mango, kiwi, Japanese apricot, etc., or green tea leaves, Solomon's seal, bamboo leaves, cinnamon, chrysanthemum leaves, jasmine, black pepper, mustard, horseradish, chili pepper, garlic, onion, ginger, nutmeg, cinnamon, allspice, clove, bay leaf, cardamom, It may be obtained from cumin, caraway, fennel, coriander, dill, sage, thyme, anise, turmeric, rosemary, oregano, mint, marjoram, Sichuan pepper, saffron, etc. In addition, it may be obtained from ginseng (red ginseng), bamboo shoots, aloe vera, ginkgo, etc. Natural flavoring agents may be liquid concentrates or solid extracts. In some cases, synthetic flavoring agents may be used, and esters, alcohols, aldehydes, terpenes, etc. may be used as synthetic flavoring agents.

[0030] Calcium sorbate, sodium sorbate, potassium sorbate, calcium benzoate, sodium benzoate, potassium benzoate, EDTA (ethylenediaminetetraacetic acid), etc. may be used as preservatives, and acacia gum, carboxymethylcellulose, xanthan gum, pectin, etc. may be used as emulsifiers, and acetic acid, malic acid, fumaric acid, adipic acid, phosphoric acid, gluconic acid, tartaric acid, ascorbic acid, acetic acid, phosphoric acid, etc. may be used as acidifiers. Acidifiers may be added to the food composition to achieve an appropriate acidity for the purpose of inhibiting the growth of microorganisms in addition to enhancing flavor. As thickening agents, suspending agents, precipitating agents, gel-forming agents, puffing agents, etc. may be used.

[0031] In addition to the food additives described above, the food composition of the present invention may include physiologically active substances or minerals known in the art and whose safety as food additives is guaranteed, for the purpose of supplementing and reinforcing functionality and nutritional value.

[0032] Examples of such physiologically active substances include catechins contained in green tea, vitamins such as vitamin B1, vitamin C, vitamin E, and vitamin B12, tocopherol, dibenzoylthiamine, etc., and examples of minerals include calcium preparations such as calcium citrate, magnesium preparations such as magnesium stearate, iron preparations such as iron citrate, chromium chloride, potassium iodide, selenium, germanium, vanadium, zinc, etc.

[0033] The food composition of the present invention may include the food additive described above in an appropriate amount to achieve the purpose of its addition.

[0034] Regarding other food additives that may be included in the food composition of the present invention, reference may be made to the food codes or food additive codes in accordance with the laws of each country.

[0035] In another aspect, the present invention relates to a method for manufacturing immune-boosting or antioxidant functional fish paste.

[0036] The method for manufacturing a functional fish paste of the present invention comprises the steps of: (a) preparing a mixture comprising fish meat, salt, a polysaccharide elasticity enhancer, and functional additives such as aloe gel and fish collagen peptide; and (b) heating the mixture.

[0037] The mixture of step (a) above can be obtained by mixing fish meat and salt, grinding the mixture one or more times to produce a sol-like surimi, and then adding and mixing a polysaccharide elasticity enhancer and a functional additive thereto.

[0038] The mixture of step (a) above may include the food additives described above.

[0039] The heating in step (b) above may be achieved by drying through methods such as steaming, boiling, baking, or hot air drying.

[0040] In the method of the present invention, the content of the fish paste ingredients and functional additive components may be referenced from the foregoing.

[0041] In another aspect, the present invention relates to a method for manufacturing fish paste with improved gel strength.

[0042] The method for manufacturing fish paste with improved gel strength according to the present invention comprises the steps of: (a) preparing a mixture comprising fish meat, salt, a polysaccharide elasticity enhancer, and aloe gel and fish collagen peptides as additives for improving gel strength; and (b) heating the mixture.

[0043] In relation to steps (a) and (b) in the method of the present invention, reference may be made to the method for manufacturing the functional fish paste described above.

[0044] In the method of the present invention as well, the content of the fish paste ingredients and functional additive components may be referenced from the above. Effects of the invention

[0046] As described above, according to the present invention, a skin health functional fish paste and a method for manufacturing the same can be provided, and a fish paste with improved gel strength and a method for manufacturing the same can also be provided.

[0047] As such, according to the present invention, it is possible to provide fish paste that is endowed with skin health functionality and has improved quality characteristics such as gel strength. Brief explanation of the drawing

[0049] Figure 1 is a photograph of fish cake manufactured according to the present invention. Figure 2 shows the results of the elastase inhibitory activity evaluation. Figure 3 shows the results of the evaluation of skin cell protective efficacy according to UV-B irradiation. Figure 4 shows the results of measuring apoptosis in zebrafish following UV-B irradiation. Figure 5 shows the results of measuring the amount of ROS produced in zebrafish according to UV-B irradiation. Figure 6 shows the results of measuring NO production in zebrafish following UV-B irradiation. Specific details for implementing the invention

[0050] The present invention will be described below with reference to examples. However, the scope of the present invention is not limited to these examples.

[0051] <Example> Preparation of fish paste containing aloe gel and fish collagen peptides and evaluation of the skin health functionality of the fish paste

[0052] 1. Preparation of Aloe Gel and Fish Collagen Peptides

[0053] 1.1 Preparing Aloe Gel

[0054] Freeze-dried powder with a total polysaccharide content of 30 mg / g or more, manufactured in accordance with the Health Functional Food Codex (Notification of the Ministry of Food and Drug Safety, “Standards and Specifications for Health Functional Foods”), was purchased and used from Shinwoo Corporation, which supplies raw materials for health functional foods and general foods.

[0055] 1.2 Preparation of Fish Collagen Peptides

[0056] Fish collagen peptide was purchased from Marine Bioprocess Co., Ltd. and used as a product (Fish Collagen Peptide, 1000 Da, powder) from Hainan Pure Peptide Technology Co, Ltd. (China).

[0057] 2. Fish cake manufacturing

[0058] Frozen fish meat (flounder) was thawed at 4°C, then ground in a Stephan mixer for 10 minutes, ground twice for 10 minutes after adding 2% (w / w) salt, and ground three times for 10 minutes after adding 2% (w / w) starch. When adding functional ingredients, the starch was added and ground three times, after which the functional ingredients were added and stirred and mixed for 10 minutes. Subsequently, the mixture was placed in a mold, heated in a 100°C steamer for 15 minutes, and cooled at 4°C. A photograph of the fish cake prepared in this way is shown in Figure 1.

[0059] The ingredients and content of the fish cake are as follows.

[0060] Fish cake ingredients and content (weight %) ingredient N A1 A6 A7 A8 A9 Fish meat 94 93.5 93.5 93.5 93.5 93.5 salt 2 2 2 2 2 2 sugar 2 2 2 2 2 2 potato starch 2 2 2 2 2 2 Aloe vera gel 0 0.4 0.3 0.2 0.1 0 Fish collagen 0 0 0.1 0.2 0.3 0.4 total 100 100 100 100 100 100

[0061] 3. Experimental Method

[0062] 3.1 Artificial Digestive Solution

[0063] The artificial gastric fluid and artificial intestinal fluid used in the artificial digestion model were prepared by slightly modifying the method of Hur et al. (2012, Food Science and Industry, 45(4), 40-49), and the composition is shown in Table 2. 120 ml of oral fluid was added to 100 g of fish paste sample and stirred at 37°C for 5 minutes. Afterward, the pH was adjusted to 2, 240 ml of artificial gastric fluid was added, and the mixture was stirred at 37°C for 4 hours. Afterward, the pH was adjusted to 8, 240 ml of small intestinal fluid and 120 ml of bile fluid were added, and the mixture was stirred at 37°C for 4 hours. Subsequently, the residue was removed through an enzyme inactivation step at 95°C, and the mixture was used for the experiment.

[0064]

[0065] 3.2 Measurement of Elastase Inhibitory Activity

[0066] To measure elastase inhibitory activity, 1 mg Azocoll was mixed with 800 μl of 0.1 M Tris-HCl (pH 7.0), 100 μl of 200 unit / ml collagenase, and 100 μl of the sample, 10 mg / ml fish paste hydrolysate, and incubated with stirring at 43°C. Then, the reaction mixture was centrifuged at 3000 rpm for 10 minutes, the supernatant was collected, and the absorbance was measured at 550 nm using an ELISA reader.

[0067] 3.3 Evaluation of Skin Cell Protective Efficacy Following UV-B Irradiation

[0068] Human Dermal Fibroblasts (HDF) cells were used to evaluate the protective efficacy of the fish paste hydrolysate sample against UV-B on skin cells. The cells were cultured in an incubator at 37°C with a 5% CO2 supply. The culture medium used was DMEM / F12 (3:1) supplemented with 10% FBS and streptomycin. HDF cells were placed in a 96-well plate with 1 x 10⁶ cells per well. 5190 μl was dispensed, and 500 μg / ml samples were treated by incubating for 16 hours at 37°C under 5% CO2 conditions. Subsequently, the samples were incubated in a 37°C incubator for 2 hours to treat with UV-B at 50 mJ / cm². 2 ...was investigated. Then, it was incubated in a 37°C incubator for 48 hours and treated with 50 μl of 2 mg / ml MTT. After reacting in a 37°C incubator for 3 hours, the absorbance was measured at 540 nm using an ELISA reader.

[0069] 3.4 Measurement of Apoptosis in Zebrafish Due to UV-B Irradiation

[0070] To measure apoptosis in zebrafish, zebrafish treated with the sample in a 12-well plate were subjected to UV-B 50 mJ / cm² 2 The embryos were investigated. After culturing for 6 hours, they were transferred one by one to a 96-well plate and incubated with Acridine orange solution (7 μg / ml) for 30 minutes in a dark room at 28.5°C. After the incubation time was finished, they were washed three times with fresh embryo media, anesthetized with MS-222 (0.003%) for 1 minute, and then morphologically observed using a fluorescence microscope and quantified using the Image J program.

[0071] 3.5 Measurement of ROS Production in Zebrafish Due to UV-B Irradiation

[0072] To measure ROS production in zebrafish, zebrafish treated with the sample in a 12-well plate were subjected to UV-B 50 mJ / cm² 2 The embryos were investigated. After culturing for 6 hours, they were transferred one by one to a 96-well plate and incubated with DCF-DA solution (20 μg / ml) for 1 hour in a dark room at 28.5°C. After the incubation time was finished, they were washed three times with fresh embryo media, anesthetized with MS-222 (0.003%) for 1 minute, and then morphologically observed using a fluorescence microscope and quantified using the Image J program.

[0073] 3.6 Measurement of NO Production in Zebrafish Following UV-B Irradiation

[0074] To measure NO production in zebrafish, zebrafish treated with the sample in a 12-well plate were subjected to UV-B 50 mJ / cm² 2 The embryos were investigated. After culturing for 6 hours, they were transferred one by one to a 96-well plate and incubated with DAF-FM-DA solution (10 μM) for 2 hours in a dark room at 28.5°C. After the incubation time was finished, they were washed three times with fresh embryo media, anesthetized with MS-222 (0.003%) for 1 minute, and then morphologically observed using a fluorescence microscope and quantified using the Image J program.

[0075] 3.7 Gel Strength Measurement

[0076] Gel strength was measured using a slightly modified method of Okada (1963). Fish paste samples were cut into uniform sizes (diameter 3 cm x height 3 cm). The load and length of the samples were measured using a Sun rheometer (COMPAC-100, Sun Scientific Co., Japan), and the results were expressed as load x depth. At this time, a 5 mm spherical plunger gel strength meter was attached, and measurements were taken at a speed of 60 mm / min.

[0077] 3.8 Statistical Analysis

[0078] The statistical analysis of the experimental results was presented as the mean ± standard error for the samples. A one-way ANOVA test was performed using the GraphPad Prism 9 program, and Duncan's multiple range test was used to verify the significance between the survey items.

[0079] 4. Experimental Results

[0080] 4.1 Results of Elastase Inhibitory Activity Evaluation

[0081] As a result of evaluating elastase inhibitory activity, A6 fish paste showed the best inhibitory activity (Fig. 2).

[0082] 4.2 Evaluation Results of Skin Cell Protective Efficacy Following UV-B Irradiation

[0083] The results of the evaluation of skin cell protective efficacy following UV-B irradiation are Fish cakes A6 and A7 showed the best skin cell protective efficacy (Fig. 3).

[0084] 4.3 Measurement results of apoptosis in zebrafish following UV-B irradiation

[0085] The results of measuring apoptosis in zebrafish due to UV-B irradiation also showed that A6 and A7 fish pastes had the best skin cell protective efficacy in zebrafish (Fig. 4).

[0086] 4.4 Measurement Results of ROS Production in Zebrafish Following UV-B Irradiation

[0087] The results of measuring the amount of reactive oxygen species (ROS) produced in zebrafish under UV-B irradiation also showed that fish pastes A6 and A7 had the best inhibition of ROS production in zebrafish (Fig. 5). UV-B irradiation is known to induce ROS production in skin cells and cause skin aging (Oxid Med Cell Longev . 2017:2017:8379539).

[0088] 4.5 Measurement Results of NO Production in Zebrafish Following UV-B Irradiation

[0089] Measurement results of NO (nitric oxide) production in zebrafish following UV-B irradiation Fish pastes A6 and A7 showed the best inhibition of NO production in zebrafish (Fig. 6). UV-B irradiation is known to induce NO production in skin cells and cause skin inflammation (J Invest Dermatol. 2004 Nov;123(5):950-7).

[0090] 4.6 Gel Strength Measurement Results

[0091] The results of the gel strength measurement are shown in Table 3. When aloe gel or fish collagen peptide was added (A1, A9), the gel strength did not increase significantly compared to the fish paste without additives (N), but when aloe gel and fish collagen peptide were added together, the gel strength increased significantly.

[0092] Gel strength Gel strength (g*cm) N 435.23 ±± 15.46 A1 426.07 ± 2.94 A6 488.45 ± 5.16 **, $$ A7 483.29 ± 26.15 **, $$, T A8 469.09 ± 27.67 *, $$, T A9 449.54 ± 14.81 ** p<0.01 vs. N; $$ p<0.01 vs. A1; *T* p<0.05 vs. A9

Claims

Claim 1 A fish paste containing aloe gel and fish collagen peptides as functional additives is obtained by heating a fish paste composition, and the fish paste contains 0.2 to 0.3 weight% of aloe gel and 0.1 to 0.2 weight% of fish collagen peptides based on 100 weight% of the fish paste composition, and is a skin health functional fish paste. Claim 2 A fish cake according to claim 1, characterized in that the skin health function is one or more of wrinkle improvement, inhibition of skin damage caused by ultraviolet rays, and inhibition of skin inflammation caused by ultraviolet rays. Claim 3 delete

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