Studying the impact of ۳D-printing technology on safety indicators of plantbasedburger

This study investigates the impacts of ۳D printing technology on safety indicators in plant-based burgers.Experiments were performed in the refrigerator (۷ ± ۱°C) on days ۰, ۵, ۷, ۱۲, and ۱۴ and at roomtemperature (۲۰ to ۲۵°C) at ۰, ۲۴, and ۹۶ h after printing. On days ۷ and ۱۲ in the refrigerator, PTC ofprinted samples was significantly higher than conventional. Also, TVC increased in all samples. On day ۱,the printed sample had higher pH (۷.۴), but on the other days, the pH decreased and no significant differencewas reported. TVBN showed a significant (p < ۰.۰۵) increase in the refrigerator and room. Peroxide valueand TBARS increased (p < ۰.۰۵) in all groups and the printed sample showed a higher value, which couldbe due to porosity during printing. The results of the sensory showed that the appearance and overallacceptance of the ۳D printed sample were significantly (p < ۰.۰۵) higher than the conventional sample.

کلیدواژه ها:

۳D printing ، Plant-based burger ، Safety ، Technology