Détail de la notice
Titre du Document
Aluminium levels of fish fillets baked and grilled in aluminium foil
Auteur(s)
RANAU R. ; OEHLENSCHLÄGER J. ; STEINHART H.
Résumé
During storage and preparation of food, aluminium foil is often used for wrapping heat-sensitive raw food for protection against direct heat, e.g. grilled or baked fish fillets. In this investigation the aluminium contents of grilled and baked fish fillets with and without ingredients wrapped in aluminium foil were determined. The selected fish species were mackerel (Scomber scombrus L.), a fatty species, ocean perch (Sebastes spp.), a medium fatty species, and cod (Gadus morhua) and saithe (Pollachius wens), two lean fish species. The wrapped fillets were baked for approximately 20 min at 200°C in an oven, either without ingredients or, alternatively, with vinegar and sodium chloride added. In another experiment one part of a fillet was grilled over charcoal without ingredients and the other part was grilled with onion rings and mixed spices added. All aluminium concentrations of both baked and grilled fillets wrapped in aluminium foil increased during heating. The increase in aluminium concentration ranged from a factor of 2 (baked saithe fillets without ingredients from 0.10 up to 0.21 mg/kg) to a factor of 68 (grilled mackerel fillets with ingredients from 0.07 up to 5.04 mg/kg). The aluminium contents of grilled fillets were higher than those of baked fillets. Presumably two factors were responsible for the higher aluminium contents in grilled fillets: first the higher temperature of preparation when grilling fillets and second the high aluminium content of mixed spices
Editeur
Elsevier
Identifiant
ISSN : 0308-8146 CODEN : FOCHDJ
Source
Food chemistry A. 2001, vol. 73, n° 1, pp. 1-6 [bibl. : 1 p.1/4]
Langue
Anglais
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