Document Detail

Aluminium contents in baked meats wrapped in aluminium foil.
MedLine Citation:
PMID:  22063217     Owner:  NLM     Status:  In-Data-Review    
In this investigation, the effect of cooking treatments (60min at 150°C, 40min at 200°C, and 20min 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 60min at 150°C, while the highest increase (153-378%) was in samples baked for 20min at 250°C. It was determined that the fat content of meat in addition to the cooking process affected the migration of aluminium (r(2)=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 1mg 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.
Sadettin Turhan
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Publication Detail:
Type:  Journal Article     Date:  2006-07-11
Journal Detail:
Title:  Meat science     Volume:  74     ISSN:  0309-1740     ISO Abbreviation:  Meat Sci.     Publication Date:  2006 Dec 
Date Detail:
Created Date:  2011-11-08     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  101160862     Medline TA:  Meat Sci     Country:  England    
Other Details:
Languages:  eng     Pagination:  644-7     Citation Subset:  -    
Department of Food Engineering, Ondokuz Mayis University, 55139 Kurupelit, Samsun, Turkey.
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