A preliminary study on the influence of cooking on the C and N isotopic composition of multiple organic fractions of fish (mackerel and haddock)
A preliminary study on the influence of cooking on the C and N isotopic composition of multiple organic fractions of fish (mackerel and haddock)
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DOI：
10.1016/j.jas.2014.07.006
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发表时间：
2014-10
影响因子：
2.8
通讯作者：
Ricardo Fernandes;J. Meadows;A. Dreves;M. Nadeau;P. Grootes
中科院分区：
文献类型：
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作者：
Ricardo Fernandes;J. Meadows;A. Dreves;M. Nadeau;P. Grootes
稳定同位素分析代表了重建古代人类饮食的主要科学技术。人类饮食的表征需要建立同位素基线，即所消耗食物组的同位素信号。然而，烹饪可能会改变散装同位素信号的食物组通过选择性损失的常量营养素或生化成分与不同的同位素信号。在这项研究中，我们调查的影响，烹饪生肉的两种鱼类（鲭鱼，具有高脂肪含量，黑线鳕，具有低脂肪含量）使用三个潜在的史前烹饪方法的稳定同位素值。鱼在锅里煮，在明火旁烤，然后在热沙子里蒸。监测烹饪时间和温度。在烹调前后测定了多个组分（散装肉、脂质、脂提肉、水提肉、水溶性化合物和鱼骨胶原蛋白）的稳定同位素比值（δ 13 C和δ 15 N）。结果表明，对于某些馏分，蒸煮改变了组成，但相对于生鱼，同位素值的变化一般<1‰。结果还表明，鱼骨胶原蛋白的同位素信号在烹饪过程中没有显着改变，并证实了以前的研究结果，显示显着的同位素偏移之间的鱼骨胶原蛋白和可食用的鱼馏分。
Stable isotope analysis represents the principal scientific technique used in the reconstruction of ancient human diet. Characterisation of human diet requires that the isotopic baseline is established, i.e. the isotopic signals of consumed food groups. However, cooking may alter the bulk isotopic signal of food groups through the selective loss of macronutrients or biochemical components with different isotopic signals. In this study, we investigate the influence of cooking on the stable isotope values of raw flesh of two fish species (mackerel, with a high fat content, and haddock, having a low fat content) using three potential prehistoric cooking methods. The fish were boiled in a pot, grilled beside an open fire, and steamed in hot sand. Cooking times and temperatures were monitored. Stable isotope ratios (δ13C and δ15N) were measured on multiple fractions (bulk flesh, lipids, lipid-extracted flesh, water-extracted flesh, water-soluble compounds, and fish-bone collagen) before and after cooking. The results show that, for some fractions, cooking modified the composition, but changes in isotopic values relative to raw fish were in general <1‰. The results also show that isotopic signals of fish-bone collagen were not significantly altered during cooking, and confirm previous findings that showed significant isotopic offsets between fish-bone collagen and edible fish fractions.