Effects of cooking on mollusk shell structure and chemistry: Implications for archeology and paleoenvironmental reconstruction
Effects of cooking on mollusk shell structure and chemistry: Implications for archeology and paleoenvironmental reconstruction
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DOI：
10.1016/j.jasrep.2016.03.045
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发表时间：
2016-06
期刊：
影响因子：
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通讯作者：
Stefania Milano;A. Prendergast;B. Schöne
中科院分区：
文献类型：
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作者：
Stefania Milano;A. Prendergast;B. Schöne
从考古遗址出土的软体动物壳已被用来重建古环境、人类觅食和迁徙模式。为了检索有关过去环境或人类行为的信息，需要分析氧稳定同位素 (δ18Oshell) 等化学特征。贝壳考古遗迹通常代表食物垃圾。煮沸和烘烤等热处理可能会影响壳结构和生化成分。然而，人们对宏观、微观结构和化学水平变化之间的关系知之甚少。本工作是对现代福尔库斯（Osilinus）头甲螺壳的校准研究。在四种温度（100°C、300°C、500°C 和 700°C）下模拟两种不同的烹饪方法（煮沸和烘烤）两种持续时间（20 分钟和 60 分钟）。在 100°C 下煮沸的贝壳的结构和生物化学没有显着变化。然而，较高温度下的处理强烈影响贝壳的结构和生物化学。在 300 °C 时，外部颜色以及珍珠质虹彩都会发生变化。拉曼光谱表明，在此温度下，文石-方解石多晶型转变开始。扫描电子显微镜 (SEM) 分析显示，微观结构组织也从 300 °C 开始发生剧烈变化。此外，同位素 δ18O 壳层值也受到显着影响。提高烹饪温度导致上述变化的增强。这些结果提供了一组与温度相关的形态、结构和生化特征，用于研究生物碳酸盐的热行为和估计考古记录中的不同烹饪处理。
Mollusk shells excavated from archeological sites have been used to reconstruct paleoenvironment, human foraging, and migratory patterns. To retrieve information on past environment or human behavior, chemical signatures such as oxygen stable isotopes (δ18Oshell) are analyzed. Shell archeological remains usually represent food waste. Thermal treatments such as boiling and roasting may influence shell structure and biochemical composition. However, little is known about the relationship between changes at macro-, microstructural and chemical levels. This work is a calibration study on modernPhorcus(Osilinus)turbinatusshells. A simulation of two different cooking methods (boiling and roasting) was carried out at four temperatures (100 °C, 300 °C, 500 °C and 700 °C) for two durations (20 min and 60 min). The structure and biochemistry of shells boiled at 100 °C did not significantly change. However, treatments at higher temperatures strongly affected both the structure and the biochemistry of the shells. At 300 °C the external coloration, as well as nacre iridescence, were altered. Raman spectroscopy revealed that, at this temperature, the aragonite-calcite polymorphic transformation starts. Scanning electron microscope (SEM) analysis showed drastic changes in the microstructural organization also beginning at 300 °C. Furthermore, the isotopic δ18Oshellvalues were significantly affected. Increasing cooking temperatures resulted in an enhancement of the above-mentioned alterations. These results provide a set of temperature-related morphological, structural and biochemical characteristics for investigating the thermal behavior of biocarbonates and for estimating different cooking treatments in archeological record.