Abstract
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.