Nuevas contribuciones tecnológicas al estudio de la salsa garum a partir del análisis químico de restos ictiológicos de la ‘Tienda del Garum’ de Pompeya (I.12.8)

  • Álvaro Rodríguez-Alcántara
    Dpt. of Chemical Engineering and Food Technology. Faculty of Sciences-uca alvaro.rodriguezalcantara[at]uca.es
  • Ana M. Roldán-Gómez
    Dpt. of Chemical Engineering and Food Technology. Faculty of Sciences-uca
  • Darío Bernal-Casasola
    Dpt. of History, Geography and Philosophy. Faculty of Philosophy and Letters-uca
  • Enrique García-Vargas
    Dpt. of Prehistory and Archaeology. Faculty of Geography and History-us
  • Víctor M. Palacios-Macías
    Dpt. of Chemical Engineering and Food Technology. Faculty of Sciences-uca

Resumen

La salsa garum fue un ingrediente popular en la gastronomía romana, sin embargo, su proceso de producción sigue siendo desconocido y se han conservado pocos restos del producto en el mundo antiguo. El objetivo del estudio fue realizar una comparativa de la composición química de los restos de seis dolia procedentes de la ‘Tienda del Garum’ de Pompeya (Italia) y del garum obtenido a partir de la receta clásica de Gargilio Marcial, para determinar técnicas de elaboración, ingredientes y aditivos. Se determinaron algunos indicadores orgánicos e inorgánicos específicos para las salsas de pescado con gran estabilidad fisicoquímica. Se han determinado los contenidos en nitrógeno total, grasas, cenizas, ácidos grasos y perfil mineral tanto en las muestras arqueológicas como en las muestras obtenidas por arqueología experimental. Las diferencias observadas en los contenidos en nitrógeno y grasas entre los dolia podrían indicar que en la ‘Tienda del Garum’ se estaban elaborando diferentes lotes de salsa de pescado. Los resultados observados en el perfil de ácidos grasos muestran similitudes entre los restos arqueológicos y el garum reproducido. El perfil mineral, la relación Ca/P y los niveles de hierro observados podrían explicarse por el uso de yeso, como aditivo, como agente desinfectante o como colorante.
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Rodríguez-Alcántara, Álvaro, Roldán-Gómez, A. M., Bernal-Casasola, D., García-Vargas, E., & Palacios-Macías, V. M. (2018). Nuevas contribuciones tecnológicas al estudio de la salsa garum a partir del análisis químico de restos ictiológicos de la ‘Tienda del Garum’ de Pompeya (I.12.8). Zephyrvs, 82, 149–163. https://doi.org/10.14201/zephyrus201882149163

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Biografía del autor/a

Álvaro Rodríguez-Alcántara

,
Dpt. of Chemical Engineering and Food Technology. Faculty of Sciences-uca
Dpt. of Chemical Engineering and Food Technology. Faculty of Sciences-uca. República Saharahui Avenue, 9. 11510 Puerto Real (Cádiz)

Ana M. Roldán-Gómez

,
Dpt. of Chemical Engineering and Food Technology. Faculty of Sciences-uca
Dpt. of Chemical Engineering and Food Technology. Faculty of Sciences-uca. República Saharahui Avenue, 9. 11510 Puerto Real (Cádiz)

Darío Bernal-Casasola

,
Dpt. of History, Geography and Philosophy. Faculty of Philosophy and Letters-uca
Dpt. of History, Geography and Philosophy. Faculty of Philosophy and Letters-uca. Dr. Gómez Ulla Avenue, 1. 11003 Cádiz

Enrique García-Vargas

,
Dpt. of Prehistory and Archaeology. Faculty of Geography and History-us
Dpt. of Prehistory and Archaeology. Faculty of Geography and History-us. Doña María de Padilla Street, s/n. 41004 Sevilla

Víctor M. Palacios-Macías

,
Dpt. of Chemical Engineering and Food Technology. Faculty of Sciences-uca
Dpt. of Chemical Engineering and Food Technology. Faculty of Sciences-uca. República Saharahui Avenue, 9. 11510 Puerto Real (Cádiz)
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