ELİF EROĞLU HALL, ATİLA GÜLEÇ, AYLİN AYAZ

Farklı Alüminyum Folyolarda Fırınlanan Et Türlerinin Tüketimi: Alüminyum Maruziyet Riskinin Değerlendirilmesi

Amaç: Bu araştırma farklı marinasyon işlemlerinin uygulandığı et türlerinin farklı folyolarda ve farklı sıcaklık-sürelerinde fırınlanması sonucu tüketilmesi ile oluşan alüminyum (Al) maruziyet riskini değerlendirmek amacıyla planlanmış ve yürütülmüştür. Gereç ve Yöntem: Araştırmada dört farklı tür et örneği [dana, koyun, tavuk (göğüs ve but)] farklı folyolara (folyo-1: Al folyo, folyo-2: yağlı kağıt ve Al folyo) sarılarak 150°C'de 60 dakika, 200°C'de 40 dakika ve 250°C'de 20 dakika süre ile 4 farklı marinasyon yöntemi ile fırınlanmıştır. Tüm örneklerde Al analizi ICP-MS cihazında yapılmıştır. Bulgular: Bireylerde en yüksek haftalık Al maruziyeti koyun etinin folyo-1 kullanılarak pişirilmesinde saptanmıştır. En düşük Al maruziyeti ise tavuk göğüs etinin folyo-2 ile pişirilmesi sonucu olduğu belirlenmiştir. Folyo-1 kullanılarak 150°C'de 60 dk pişirilen dana etinde (r=-0.566 p

The Consumption of Meat Types Baked Using with Different Aluminium Foils: Risk Assessment of Aluminium Exposure

Aim: This study was planned and carried out in order to evaluate the risk of aluminium (Al) exposure, which occurred as a result of the consumption of meat types upon the application of different marination methods after these meat types were baked wrapping with different folios and under different temperatures-periods. Material and Method: In the research, by wrapping different foils (foil-1: Al foil; foil 2: baking paper + Al foil), four different samples of meat [beef, mutton, chicken (breast and drumstick)], were baked for 60 minutes in 150°C, 40 minutes in 200°C and 20 minutes in 250°C, with 4 different marination methods. The Al analyses of all samples were made in ICP-MS device. In terms of the beef cooked for 60 minutes at 150°C (r=-0.566 p

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