New technological contributions to Roman garum elaboration from chemical analysis of archaeological fish remains from the ‘Garum shop’ at Pompeii (I.12.8)

  1. Rodríguez Alcántara, Álvaro 1
  2. Roldan Gomez, Ana M. 1
  3. Bernal Casasola, Darío 2
  4. García Vargas, Enrique 3
  5. Palacios Macías, Víctor M. 1
  1. 1 Dpt. of Chemical Engineering and Food Technology. Faculty of Sciences-uca
  2. 2 Dpt. of History, Geography and Philosophy. Faculty of Philosophy and Letters-uca
  3. 3 Dpt. of Prehistory and Archaeology. Faculty of Geography and History-us
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Revista:
Zephyrus: Revista de prehistoria y arqueología

ISSN: 0514-7336

Año de publicación: 2018

Número: 82

Páginas: 149-163

Tipo: Artículo

DOI: 10.14201/ZEPHYRUS201882149163 DIALNET GOOGLE SCHOLAR lock_openAcceso abierto editor

Otras publicaciones en: Zephyrus: Revista de prehistoria y arqueología

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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Información de financiación

This work is based on research projects supported by the Spanish Ministry of Economy and Competitiveness/feder ec (refs. no. HAR2013-43599P and HAR2016-78691-P).

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