Studying the impact of 3d printing technology on safety indicators of plant-based burger

被引：3
|
作者：
Abedini, Amirhossein [1 ,2 ]
Hosseini, Hedayat [3 ]
Shariatifar, Nabi [2 ]
Molaee-aghaee, Ebrahim [2 ]
Sadighara, Parisa [2 ]
机构：
[1] Univ Tehran Med Sci, Students Sci Res Ctr SSRC, Tehran, Iran
[2] Univ Tehran Med Sci, Fac Publ Hlth, Dept Environm Hlth, Food Safety Div, Tehran, Iran
[3] Shahid Beheshti Univ Med Sci, Natl Nutr & Food Technol Res Inst, Fac Nutr Sci & Food Technol, Dept Food Sci & Technol, Tehran, Iran
来源：
FOOD CHEMISTRY-X | 2024年 / 22卷
关键词：
3d printing; Plant -based burger; Safety; Technology; SHELF-LIFE;
D O I：
10.1016/j.fochx.2024.101489
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
This study investigate the impacts of 3D printing technology on safety indicators in plant-based burgers. Experiments were performed in the refrigerator on days 0, 5, 7, 12, and 14 and at room temperature at 0, 24, and 96 h after printing. On days 7 and 12 in the refrigerator, PTC of printed samples was significantly higher than conventional. On day 1, the printed sample had higher pH, but on the other days, the pH decreased and no significant difference was reported. TVBN showed a significant (p < 0.05) increase in the refrigerator and room. Peroxide value and TBARS increased (p < 0.05) in all groups and the printed sample showed a higher value, which could be due to porosity during printing. The results of the sensory showed that the appearance and overall acceptance of the 3D printed sample were significantly (p < 0.05) higher than the conventional sample.
引用
收藏
页数：8
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