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Determination of aluminium leaching into various baked meats with different types of foils by ICP‐MS
Author(s) -
InanEroglu Elif,
Gulec Atila,
Ayaz Aylin
Publication year - 2018
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.13771
Subject(s) - leaching (pedology) , foil method , aluminum foil , aluminium foil , aluminium , materials science , metallurgy , food science , chemistry , environmental science , composite material , layer (electronics) , soil science , soil water
In this study, aluminium (Al) leaching from different types of Al foils (Al‐only foil and baking paper‐Al foil) into baked meat were determined. Meat (beef, mutton, and chicken (breast and drumstick) was cooked in oven, using two foil types, at 150°C for 60 min, 200°C for 40 min, 250°C for 20 min. Al content was determined by ICPS‐MS. Increasing meat fat content, cooking temperature, time, and decreasing pH caused more increase of leaching from Al‐only foil than from baking paper‐Al foil, which warrants further studies to determine effects of foil types on Al leaching into food under different conditions. This study shows information about Al leaching from different foils. Results provide clues regarding how cooking applications can change leaching of Al. Practical applications The use of Al foil with meat in baking process is a common practice in order to protect food against direct heat effect and prevent water uptake. It is important to determine the Al leaching into foods from Al foils since there is a relationship between Al and neurological diseases. Though Al foil is widely used in different cooking methods, the use of the foil, whose one side is baking paper and the other side is Al, is not commonly used by consumers. The present study was performed to compare Al leaching from different types of foils. The results of this study will have greater potential for foil manufacturers to develop safer foils as well as policy makers to encourage consumers to be informed and use the foil, whose one side is baking paper and the other side is Al.