Physicochemical, microbiological and sensory evaluation of rabbit meatballs marinated in tamarillo juice (Solanum Betaceum)

Rabbit meat and tamarillo juice were used to prepare a new type of meatball, considering the effect of tamarillo juice concentration in marinated solution and its impact on phvsicochemical, sensory and microbiological properties. A factorial design A*B was applied, which involved the percentage of tamarillo juice in the marinated solution and marinade time. Results indicated that the 75% of tamarillo juice had the highest level of aciditv. Sensorial analvsis showed that the best treatment was the sample, which had 50% of tamarillo juice and 60 minutes of marinade time. Microbiological tests of the product showed the absence of microorganisms such as Escltericltia coli and aerobic mesophilic bacteria. The study demonstrates the potential of tamarillo juice as a non-conventional ingredient in the marinated solution to improve tenderness, shelf life and sensorv characteristics of rabbit meatballs.