The Effect of Cooking Conditions on Aluminum Concentrations of Seafood, Cooked in Aluminum Foil

Abstract

Sea bass was wrapped in aluminum foil, then baked, grilled, or pan-broiled at 200 degrees C for 20 min to determine the possible effect of cooking conditions on aluminum leaching. Negligible increase (p >0.05) in aluminum concentration was observed after cooking. The use of different cooking methods did not result in different levels of aluminum leaching from the foil. The aluminum leaching in whole sea bass, mussels, and shrimp was compared with that of skinned/shelled samples after baking in foil, and no significant difference (p>0.05) was determined between them. There was no barrier effect of skin or shell on aluminum leaching from aluminum foil during baking. For all trials, aluminum intake was well below the tolerable weekly intake value. The target hazard quotient (THQ) was below 1, indicating insignificant health risk. Negligible leaching of aluminum could be associated with the high-protein, non-acidic nature of seafood, as well as the absence of salt or organic acid during cooking.