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)

Alcántara, Álvaro Rodríguez; Gómez, Ana María Roldán; Bernal‐Casasola, Darío; Vargas, Enrique García; Palacios, Víctor

doi:10.14201/zephyrus201882149163

Cited by 4 publications

(1 citation statement)

References 33 publications

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“…Hexane-fat mix was evaporated using a rotary evaporator HEI-VAP G1 (Heidolph, Germany) at 60 • C until hexane evaporation, and the fat was collected and stored in the dark and at 4 • C until methylation for fatty acid determination was performed. Fatty Acids (FA) were determined by gas chromatography after derivatization to methyl esters (FAMEs), following the methodology proposed by Rodríguez-Alcantara et al [25]. WL total nitrogen was determined following the Kheldahl method [24].…”

Section: Methodsmentioning

confidence: 99%

Physicochemical and Nutritional Characterization of Winemaking Lees: A New Food Ingredient

Sancho-Galán¹,

Amores-Arrocha²,

Jiménez-Cantizano³

et al. 2020

Agronomy

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Wine lees are defined as the sediment formed at the bottom of the tank or barrel after wine alcoholic fermentation. They have a heterogeneous composition and currently constitute 6% of the byproducts generated by each ton of wine grapes. However, it is the most under-researched of all the byproducts of the winemaking process. Therefore, with the aim of highlighting this byproduct, a physicochemical and nutritional characterization of winemaking lees from three different wine making processes (white, rosé, and red winemaking) was carried out. In addition, the technological properties of these winemaking lees were also analyzed. The lees analyzed in this research demonstrated an interesting nutritional and heterogeneous composition. Moreover, wine lees showed high values of emulsifying capacity. Thus, winemaking lees could be considered, in a preliminary way, as a new ingredient to be included in new food formulations.

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Section: Methodsmentioning

confidence: 99%

Physicochemical and Nutritional Characterization of Winemaking Lees: A New Food Ingredient

Sancho-Galán¹,

Amores-Arrocha²,

Jiménez-Cantizano³

et al. 2020

Agronomy

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Garum, Fish Blood Taboos in the Judaeo-Christian World and the Evolving Nature of Ancient Fish Sauce

Grainger

2024

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The consumption of a fermented fish sauce appears as a fundamental part of Roman and Greek cuisine at every level of society and, in terms of amphora distribution, it was popular and widely consumed in every region of the empire. In the late Roman period, the fish sauces that were available appear to have subtly evolved in ways that reflect different attitudes to the consumption of fish blood. Sauces fermented using indigenous digestive enzymes from the viscera are in some instances rejected and replaced with the already familiar eviscerated and aged saltfish brines. These changes, though difficult to discern, may in part be related to the Judaeo-Christian prohibition on the consumption of blood which, though normally associated with meat, can also be understood to relate to fish blood. These differing attitudes towards fish sauce in relation to blood are to be found in orthodox Jewish and Christian communities in Palestine, Syria and Cyprus. In the late republic/early empire there appears to be three types of sauce and immense differences in quality depending on the species of fish employed, presence and absence of blood and viscera, salinity and the duration of fermentation. Under the Byzantine empire there is continuity in the consumption of an enzyme fermented sauce, though not as widespread, while in the West, fish sauce had become unpopular in some quarters, and scarce in terms of trade. This period of transition between what was widespread popularity and consumption in the Roman empire to irregular scarcity in the Christian West is discussed in this paper in relation to perceptions of food prohibitions.

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Transmission of Zoonotic Diseases in the Daily Life of Ancient Pompeii and Herculaneum (79 CE, Italy): A Review of Animal–Human–Environment Interactions through Biological, Historical and Archaeological Sources

Tanga

Remigio²,

Viciano

2022

Animals

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There is no doubt that the cultural and urban environments contributed to the animal–human interaction in the daily life of the ancient Roman world. The singularity of the circumstances of the burial of Pompeii and Herculaneum, together with literary sources and the extraordinary state of preservation of the archaeological and biological material found, has provided researchers with an opportunity, unique in its kind, to reconstruct the life and ways of living of its inhabitants. This study illustrates the main drivers and mechanisms for the distribution and transmission of zoonotic diseases in these ancient Roman populations, such as (i) the large number and role that different animal species played in the ancient Roman world; (ii) the environmental conditions for the survival of parasites, pathogens and vectors; (iii) the great variety and intensity of commercial activities and occupations that presented certain risks of infections; (iv) the absence of adequate safety controls during processing, distribution and preservation of foodstuffs in unsuitable environments and some culinary habits; (v) the inadequate mechanisms of the disposal of human waste and the biotic contamination of watercourses and reservoirs; and finally (vi) the use of animals related to religious and cultural practices.

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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)

Abstract: 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

Cited by 4 publications

References 33 publications

Physicochemical and Nutritional Characterization of Winemaking Lees: A New Food Ingredient

Physicochemical and Nutritional Characterization of Winemaking Lees: A New Food Ingredient

Garum, Fish Blood Taboos in the Judaeo-Christian World and the Evolving Nature of Ancient Fish Sauce

Transmission of Zoonotic Diseases in the Daily Life of Ancient Pompeii and Herculaneum (79 CE, Italy): A Review of Animal–Human–Environment Interactions through Biological, Historical and Archaeological Sources

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