Cássia Santos do Amaral , Paulo Henrique Machado de Sousa , Fátima Miranda Nunes
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引用次数: 0
Abstract
Regional cuisine is a cultural treasure that offers a wealth of unique flavors, techniques, and traditions. In the Brazilian gastronomic scene, the State of Pará stands out for its culinary diversity and emblematic dishes representing the fusion of indigenous, African, and European influences. "Pato no tucupi" is a typical dish from the region that delicately enchants residents and visitors due to its unique characteristics. Even though it is a traditional preparation, duck in tucupi has attributes that justify the study to understand better the transformations involved in this preparation. This work aimed to understand the chemical transformations associated with the main ingredients of this dish, which are duck, jambu, and tucupi. Bibliographic exploration encompassed Google Scholar, books, articles, and specialized gastronomy and food magazines, supplemented by observational inquiries into tucupi production in a flour mill. Several chemical reactions have been identified in these ingredients, such as the formation of hydrocyanic acid from the enzymatic hydrolysis of the glycosides linamarin and lotaustralin. The duck also undergoes important changes related to non-enzymatic browning through the occurrence of Maillard and protein denaturation caused by heating during preparation. In turn, jambu leaves stand out in the dish's composition due to the sensation of numbness caused by the presence of the aliphatic alkylamine spilanthol. Cooking these leaves leads to the formation of chlorophyllide and pheophytin from chlorophylls a and b. This study delves into the traditional knowledge shaping regional cuisine while offering more profound insights into the chemical reactions driving this culinary process.
期刊介绍:
International Journal of Gastronomy and Food Science is a peer-reviewed journal that explicitly focuses on the interface of food science and gastronomy. Articles focusing only on food science will not be considered. This journal equally encourages both scientists and chefs to publish original scientific papers, review articles and original culinary works. We seek articles with clear evidence of this interaction. From a scientific perspective, this publication aims to become the home for research from the whole community of food science and gastronomy.
IJGFS explores all aspects related to the growing field of the interaction of gastronomy and food science, in areas such as food chemistry, food technology and culinary techniques, food microbiology, genetics, sensory science, neuroscience, psychology, culinary concepts, culinary trends, and gastronomic experience (all the elements that contribute to the appreciation and enjoyment of the meal. Also relevant is research on science-based educational programs in gastronomy, anthropology, gastronomic history and food sociology. All these areas of knowledge are crucial to gastronomy, as they contribute to a better understanding of this broad term and its practical implications for science and society.