The physics of the mouthfeel of caviar and other fish roe

Publication date: Available online 5 December 2019Source: International Journal of Gastronomy and Food ScienceAuthor(s): Thomas A. VilgisAbstract:Caviar and other fish roe are among the most popular culinary sensations in gastronomy. The perception of fish eggs in the mouth is mostly driven by physical quantities. The skin, a soft solid layer of the eggs bursts under pressure during oral processing and releases the taste and aroma compound in the mouth. The mechanical properties of fish eggs are investigated and analyzed using physical methods.
Source: International Journal of Gastronomy and Food Science - Category: Food Science Source Type: research