Detection of aluminium migration in various baked meat types by using different aluminium foils | Farklı alüminyum folyolar kullanılarak fırınlanan çeşitli et türlerinde alüminyum geçişlerinin saptanması

The aim of this research is to determine whether there are differences in terms of aluminium migrations in various meat types, prepared with different marinating methods by using aluminium foils and smart foils, after they are baked in different temperatures and periods. In the research, by wrapping with aluminum foil and smart foil, four samples of meat (beef, mutton, chicken (breast and drumstick)), were roasted for 60 minutes in 150°C, 40 minutes in 200°C and 20 minutes in 250°C, as plain and salty, with marination A (riviera olive oil, salt, black pepper), marination B (garlic, onion, riviera olive oil, salt, black pepper), marination C (grape vinegar, riviera olive oil, salt, black pepper) and marination D (milk, riviera olive oil, salt, black pepper) methods; fish meats (salmon and whiting fish) were roasted for 40 minutes in 150°C and 20 minutes in 200°C, as plain and salty, with marination E (riviera olive oil, salt, white pepper) and marination F (milk, riviera olive oil, salt, white pepper) methods. The protein, oil, moisture, pH and ash amounts of raw samples were detected. The aluminum analyses of all samples were made in ICP-MS device. According to the results of the research, it was found that there were important differences in terms of aluminium migrations among muttons, cooked in 150°C for 60 minutes and in 200°C for 40 minutes; chicken breast meats, cooked in 150°C for 60 minutes; salmons, cooked in 150°C for 40 minutes and in 200°C for 20 minutes; and haddocks, cooked in 150°C for 40 minutes, which were also cooked as plain in aluminium foils and smart foils (p<0.05). In each type of foils, with the application of marination A method, it was found that there were important differences in terms of aluminum migrations among beef, cooked in 200°C for 40 minutes and in 250°C for 20 minutes; muttons, cooked in 150°C for 60 minutes; and chicken breast meats and chicken drumsticks, cooked in 250°C for 20 minutes (p<0.05). With different foils and under all temperatures, among chicken breast meats and chicken drumsticks, cooked with marination B method; beef and chicken breast meats, cooked with marination C method; and chicken drumsticks cooked with marination D method, the difference is meaningful in terms of aluminum migrations (p<0.05). For salmons, cooked in 150°C for 40 minutes in aluminum foil and smart foil with the application of marination E method, the difference is important in terms of aluminum migration (p<0.05). According to the results of this research; it was found that based on the increase of fat content of the meat, acidity, temperature and period, the aluminum migrations from aluminum foils into the foods were higher, when compared with the smart foils. As the waxed paper side of the smart foil has the feature of barrier and it also prevents the direct contact of aluminum foil with the food, the aluminum migrations into food are lower in smart foils, when compared with aluminum foils. In order to determine the effects of smart foils during aluminum migrations from smart foils into the foods in food preparation and cooking stages, more comprehensive researches are required to be made with different foods and under different condition.