ABSTRACT Sea bass was wrapped in aluminum foil, then baked, grilled, or pan-broiled at 200°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.

中文翻译：

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烹饪条件对铝箔海鲜中铝浓度的影响

摘要 将鲈鱼用铝箔包裹，然后在 200°C 下烘烤、烧烤或煎烤 20 分钟，以确定烹饪条件对铝浸出的可能影响。蒸煮后观察到铝浓度的增加可以忽略不计（p > 0.05）。使用不同的烹饪方法不会导致铝箔中铝的浸出水平不同。将整条鲈鱼、贻贝和虾的铝浸出率与带皮/带壳样品在箔纸烘烤后的铝浸出率进行比较，两者之间没有显着差异（p˃0.05）。在烘烤过程中，表皮或外壳对铝箔中铝的浸出没有阻隔作用。对于所有试验，铝摄入量远低于可容忍的每周摄入量值。目标危害商数 (THQ) 低于 1，表明健康风险微不足道。