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초록

Change in aluminum content of instant-cooking food and barbecued of meat and
side dishes was investigated. The concentration of aluminum was analyzed using
inductivity coupled plasma. The average aluminum content of instant cooked food in an
aluminum container was 4.25±3.76 mg/kg, which was 2.1 times higher than that before
cooking. In the barbecue-grilled non-seasoned meat, the aluminum content changed from
1.01±0.30 mg/kg to 2.72±1.08 mg/kg, a 2.7-times increase before cooking followed by
duck meat and pork. In the case of seasoned meat, the aluminum content of soy sauceseasoned
meat decreased, while the aluminum content of red pepper sauce-seasoned
meat increased after cooking. Potatoes, sweet potatoes, mushrooms, and garlic, which are
frequently consumed as side foods in barbecue dishes, also increased in aluminum
content after cooking. In the case of garlic, the aluminum content increased by 60%
when it was soaked in sesame oil. Potatoes and sweet potatoes were wrapped