PHYSICOCHEMICAL, MICROBIOLOGICAL AND SENSORY EVALUATION OF RABBIT MEATBALLS MARINATED IN TAMARILLO JUICE (SOLANUM BETACEUM)

Abstract:

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 physicochemical, 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 acidity. Sensorial analysis 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 Escherichia coli and aerobic mesophilic bacteria. The study demonstrates the potential of tamarillo juice as a non-conventional ingbkp_redient in the marinated solution to improve tenderness, shelf life and sensory characteristics of rabbit meatballs.

Año de publicación:

2018

Keywords:

Fuente:

google