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A natural part of our food
There are two forms of glutamate. Glutamate exists in
the "bound" form as a part of protein, along with other
amino acids. It can also be found in the "free" form in
plant and animal tissues. It is free glutamate which
plays a role in the palatability and acceptability of foods.
Foods which contain high levels of free glutamate, such as
cheese and ripe tomatoes, are often chosen for their distinctive
and enjoyable flavors.
A Tradition
Of all the foods and seasonings that are rich in glutamate, fish
sauce goes back the furthest. In the Greek and Roman civilizations
of antiquity, fish sauce was widely used as a seasoning. Like wine
and edible oil, it was an important commodity. Trade in fish sauce
used as a seasoning dates back to around the seventh century BC.
The ruins of many large fish-pickling factories have been unearthed
along the Mediterranean coastline. There were more than one hundred
factories, and the fish sauce was shipped in tall vessels called
amphorae. Archaeological finds have unveiled amphorae inscribed
with details of the product´s grade, its manufacturer and the
ingredients used. A seventh century list of seasonings names this
fish sauce "Garum". Records dating back to the year 968 tell us
that the Byzantine Emperor Nikephoros II entertained Pope Otto I´s
messenger with roast lamb dressed with onion, leek and Garum.
In the eleventh century, however, Garum disappeared from the European
table. The recipe, however, was handed down, and Garum came
to be viewed in some monasteries as a "secret medicine" with
an appetite-enhancing effect. Salty fish sauce can thus lay claim
to more than 2,500 years of history. This makes it the oldest
umami seasoning in the world.
| Free Glutamate in Seasonings |
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mg/100g |
| Anchovy sauce |
630 |
| Bovril |
498 |
| Oyster sauce |
900 |
| Soy sauce |
782 |
| Nam pra (fish sauce) |
950 |
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Today, the human appetite and predilection for the amino acid taste
is as strong and healthy as ever. In modern Italy, it is glutamate
that contributes to the appealing taste of tomato sauces that accompany
the country´s famous pasta dishes and pizzas. Glutamate
is present in meat extracts (such as Bovril) in western countries
and in the seaweed and dried fish which are used to make soup stocks
and soy sauce in Japan.
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