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Caviar

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Caviar

Caviar is mashed fish eggs mixed with spices or eaten on its own. It is eaten around the world.

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Caviar Properties:
Food Property Type Description
Flavor Profile Umami Caviar has a strong umami flavor, often described as savory and briny.
Texture Firmness Caviar has a firm texture that pops in the mouth when eaten.
Nutritional Value Macronutrients Caviar is high in protein and healthy fats.
Micronutrients Caviar is rich in vitamins and minerals, such as vitamin A, vitamin D, and omega-3 fatty acids.
Color Natural Pigments Caviar typically has a shiny, dark color due to the natural pigments in the fish eggs.
Aroma Volatile Compounds Caviar has a subtle and delicate aroma, often described as marine and fresh.
Chemical Composition Water Activity (aw) Caviar has a low water activity, which contributes to its stable shelf life.
Cooking Behavior Heat Conductivity Caviar is typically served raw and does not require cooking.

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