Evaluation of Antioxidant Activity, Radical Scavenging, and Reducing Power of Clove Oil and Clove Oleoresin in Comparison with Natural and Synthetic Antioxidants in Chevon (Capra aegagrus hircus) and Chicken Meat

<p>The antioxidant effects of clove oil (CO) and oleoresin (OR) in two species of meat i.e. chicken and chevon during refrigerated storage (4±1°C) were investigated. The antioxidant potential (AOP) and radical scavenging activities were compared with natural (α-Tocopherol &amp; <em>L</em>-ascorbic acid) and synthetic antioxidants (BHA &amp; TBHQ). CO &amp; TBHQ, BHA &amp; OR and L-ascorbic acid and α-Tocopherol produced 84-79%, 68-77% and 68-59% AOP respectively in both species. DPPH and ABTS methods of scavenging assay established better scavenging capability of CO and TBHQ in comparison with other treatments. Significant reduction (p&lt;0.05) in FRAP values was observed in CO &amp; TBHQ in both species of meat. The order of antioxidant potential, scavenging activity and reducing power was in the order of CO&gt;TBHQ&gt;OR&gt;BHA&gt;Tocopherol&gt;L-ascorbic acid. All the antioxidant assays analysed demonstrated a very significant correlation (p&lt;0.05) between each other. The results suggest that CO and OR through their antioxidant effects are potentially useful in preserving meat products.</p>

Utilization of byproducts and waste materials from meat, poultry and fish processing industries: a review

India is bestowed with vast livestock wealth and it is growing at the rate of 6% per annum. The contribution of livestock industry including poultry and fish is increasing substantially in GDP of country which accounts for >40% of total agricultural sector and >12% of GDP. This contribution would have been much greater had the animal by-products been also efficiently utilized. Efficient utilization of by-products has direct impact on the economy and environmental pollution of the country. Non-utilization or under utilization of by-products not only lead to loss of potential revenues but also lead to the added and increasing cost of disposal of these products. Non-utilization of animal by-products in a proper way may create major aesthetic and catastrophic health problems. Besides pollution and hazard aspects, in many cases meat, poultry and fish processing wastes have a potential for recycling raw materials or for conversion into useful products of higher value. Traditions, culture and religion are often important when a meat by-product is being utilized for food. Regulatory requirements are also important because many countries restrict the use of meat by-products for reasons of food safety and quality. By-products such as blood, liver, lung, kidney, brains, spleen and tripe has good nutritive value. Medicinal and pharmaceutical uses of by-product are also highlighted in this review. Waste products from the poultry processing and egg production industries must be efficiently dealt with as the growth of these industries depends largely on waste management. Treated fish waste has found many applications among with which the most important are animal feed, biodiesel/biogas, dietectic products (chitosan), natural pigments (after extraction) and cosmetics (collagen). Available information pertaining to the utilization of by-products and waste materials from meat, poultry and fish and their processing industries has been reviewed here.