Aluminium contents in baked meats wrapped in aluminium foil |
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| Affiliation: | 1. Department of Physics, Arts and Sciences Faculty, Erzincan University, Erzincan 24100, Turkey;2. Vocational School, Department of Electricity and Energy, Bayburt University, Bayburt 69000, Turkey;3. Department of Physics, Faculty of Sciences, Ataturk University, Erzurum 25240, Turkey;1. Department of Electric and Energy, Agri ?brahim Çeçen University, Agri 04100, Turkey;2. Department of Physics, Giresun University, Giresun 28200, Turkey;3. Department of Chemistry, Atatürk University, Erzurum 25000, Turkey;4. Department of Electrical Technology, Atatürk University, Erzurum 25000, Turkey;1. A?EDA Group, Department of Computer Science and Engineering (CSE), Bangladesh University of Engineering and Technology (BUET), Dhaka-1000, Bangladesh;2. Department of Informatics, King’s College London, UK;1. S. N. Bose National Centre for Basic Sciences, Block JD, Sector III, Salt Lake, Kolkata 700098, India;2. Ramakrishna Mission Vivekananda University, PO Belur Math, Howrah 711202, India;3. Tata Institute of Fundamental Research, Homi Bhabha Road, Mumbai 400005, India |
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| Abstract: | In this investigation, the effect of cooking treatments (60 min at 150 °C, 40 min at 200 °C, and 20 min at 250 °C) on aluminium contents of meats (beef, water buffalo, mutton, chicken and turkey) baked in aluminium foil were evaluated. Cooking increased the aluminium concentration of both the white and red meats. The increase was 89–378% in red meats and 76–215% in poultry. The least increase (76–115%) was observed in the samples baked for 60 min at 150 °C, while the highest increase (153–378%) was in samples baked for 20 min at 250 °C. It was determined that the fat content of meat in addition to the cooking process affected the migration of aluminium (r2 = 0.83; P < 0.01). It was also found that raw chicken and turkey breast meat contained higher amounts of aluminium than the raw chicken and turkey leg meat, respectively. Regarding the suggested provisional tolerable daily intake of 1 mg Al/kg body weight per day of the FAO/WHO Expert Committee on Food Additives, there are no evident risks to the health of the consumer from using aluminium foil to cook meats. However, eating meals prepared in aluminium foil may carry a risk to the health by adding to other aluminium sources. |
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