Marine fish consumption in the eastern pampean-patagonian transition. An experimental approach to identify fatty acids in archaeological vessels
This work presents the first results obtained from developing an experimental program that aims to generate a local reference framework for the lipid profiles of the main resources available in the lower basin of the Colorado River. In this case, the purpose was to identify the fatty acid compositio...
Guardado en:
| Autores principales: | , , , , , , , , |
|---|---|
| Formato: | Artículo revista |
| Lenguaje: | Español |
| Publicado: |
Centro de Estudios Históricos. UA CONICET
2024
|
| Materias: | |
| Acceso en línea: | https://revistas.unc.edu.ar/index.php/comechingonia/article/view/43036 |
| Aporte de: |
| Sumario: | This work presents the first results obtained from developing an experimental program that aims to generate a local reference framework for the lipid profiles of the main resources available in the lower basin of the Colorado River. In this case, the purpose was to identify the fatty acid composition of fish resources and evaluate the main transformations they undergo during cooking. Replicas of archaeological vessels were made, marine fish of different species (sea catfish, whitemouth croaker, narrownose smooth-hound, conger eel, and whiting) were boiled, and the fatty acids of the raw and cooked meat, the cooking liquid, and the contents on the walls of the vessels.The results obtained showed that fatty acids could be detected in all samples. However, if those identified in the raw meat of each species are compared with those detected after boiling, it is observed that the cooking event generated the loss and/or degradation of some fatty acids, mainly unsaturated acids. Fatty acids (e.g., stearic, palmitic, and oleic acid) present in most food resources (e.g., herbivores and vegetables) were preserved in the vessels. However, the polyunsaturated fatty acids belonging to the C20 group detected in the vessels of sea catfish and whitemouth croaker, the eicosenoic acid present in the vessel of sea catfish, and the monounsaturated of the C22 group identified for the conger eel could be considered diagnostic fatty acids of marine fish. |
|---|