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

  • سال انتشار: 1403
  • محل انتشار: سی امین کنگره ملی و پنجمین کنگره بین المللی علوم و صنایع غذایی ایران
  • کد COI اختصاصی: NCFOODI30_406
  • زبان مقاله: انگلیسی
  • تعداد مشاهده: 114
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نویسندگان

Amirhossein Abedini

student Research Committee, Department of Food Science and Technology, Faculty of Nutrition Science andFood Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University ofMedical Sciences, Tehran, Iran Department of Environmental Health, Food Safety Division, Faculty of Public Health, Tehran University ofMedical Sciences, Tehran, Iran

Hedayat Hosseini

Department of Food Science and Technology, National Nutrition and Food Technology Research Institute,Faculty of Nutrition Science and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran,Iran

Nabi shariatifar

Department of Environmental Health, Food Safety Division, Faculty of Public Health, Tehran University ofMedical Sciences, Tehran, Iran

Ebrahim Molaee- Aghaee

Department of Environmental Health, Food Safety Division, Faculty of Public Health, Tehran University ofMedical Sciences, Tehran, Iran

Parisa Sadighara

Department of Environmental Health, Food Safety Division, Faculty of Public Health, Tehran University ofMedical Sciences, Tehran, Iran

چکیده

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

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