Tetramethylpyrazine (TMP), an alkaloid rich in
Ligusticum
wallichii
and fermented products, possesses multiple
pharmacological activities in antioxidant, anti-inflammatory, and antibacterial.
This study aimed to investigate the effect of TMP (15 mg/L) on the
physicochemical and gelation properties of rabbit myofibrillar proteins (MPs)
with/without oxidative stress. Results showed that compared to the control,
oxidative stress to MPs decreased free thiol content, gel yield, whiteness,
water-holding capacity, bounder water, immobilized water, and endogenous
tryptophan fluorescence intensity, but increased surface hydrophobicity,
dityrosine content, and free water content (p<0.01). Without oxidative
stress, MPs treated with TMP increased free thiol content, whiteness, and bound
water, but decreased dityrosine content and free water (p<0.05). Under
oxidative conditions, all parameters were conversely affected by TMP
(p<0.01). The results suggest that TMP can be an antioxidant to decrease
the concern on oxidative deterioration during meat processing and storage by
improving the oxidative stability, water retention, and gel forming property of
rabbit MPs.