Raw data behind tables and figures- Egg White and Yolk in Raw and Grilled States_FB [Dataset]

This study evaluated how the production system (free range vs. barn) influences the physical, compositional, and rheological properties of raw and grilled eggs. Free range eggs showed stronger correlations between external dimensions and internal composi-tion, suggesting potential for nondestructive...

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Bibliographic Details
Authors: Álvarez, M. Dolores, Almendro-Vedia, Victor G., Herranz, Beatriz
Format: conjunto de datos
Publication Date:2026
Country:España
Institution:Consejo Superior de Investigaciones Científicas (CSIC)
Repository:DIGITAL.CSIC. Repositorio Institucional del CSIC
OAI Identifier:oai:digital.csic.es:10261/425654
Online Access:http://hdl.handle.net/10261/425654
https://doi.org/10.20350/digitalCSIC/18224
Access Level:Open access
Keyword:Barn eggs
Thermal processing
Egg white
Rheology
Egg yolk
Production system
Fatty acid profile
Microscopy
Free range eggs
Griddle cook-ing
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spelling Raw data behind tables and figures- Egg White and Yolk in Raw and Grilled States_FB [Dataset]Álvarez, M. DoloresAlmendro-Vedia, Victor G.Herranz, BeatrizBarn eggsThermal processingEgg whiteRheologyEgg yolkProduction systemFatty acid profileMicroscopyFree range eggsGriddle cook-ingThis study evaluated how the production system (free range vs. barn) influences the physical, compositional, and rheological properties of raw and grilled eggs. Free range eggs showed stronger correlations between external dimensions and internal composi-tion, suggesting potential for nondestructive grading, whereas barn eggs exhibited heavier shells but weaker morphometric–composition relationships. Haugh units differentiated production systems, and yolk redness was the only color parameter clearly associated with free range origin. Mechanical tests revealed that barn eggs had shells capable of ab-sorbing more energy during rupture. Rheological measurements showed matrix specific behaviors: in raw samples, albumen behaved as a weakly structured viscoelastic fluid, while yolk exhibited characteristics of a concentrated lipoprotein emulsion. Stress, fre-quency, and temperature sweeps demonstrated opposite effects of production system on both matrices: barn housing strengthened the albumen protein network, whereas free range conditions reinforced the yolk lipoprotein matrix. Yolk behavior fitted the weak gel model with excellent accuracy (R² ≈ 1), while albumen did not. Steady shear and three step tests confirmed pronounced shear thinning and thixotropic behavior in both matrices, with barn eggs showing higher viscosities but lower structural recovery. Ther-mal treatment reduced the strong rheological differences between raw albumen and yolk, yet production system effects persisted. All grilled samples behaved as weak gels, with barn egg whites forming stiffer networks and free range yolks generating more elastic, co-hesive, and energy absorbing gels. A trend toward higher MUFA levels was observed in raw free range yolks. Microscopy further clarified how production system shapes the structural and functional behavior of egg matrices.Peer reviewedDIGITAL.CSICConsejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]202620262026info:eu-repo/semantics/datasethttp://purl.org/coar/resource_type/c_ddb1application/vnd.ms-excelhttp://hdl.handle.net/10261/425654https://doi.org/10.20350/digitalCSIC/18224reponame:DIGITAL.CSIC. Repositorio Institucional del CSICinstname:Consejo Superior de Investigaciones Científicas (CSIC)InglésSíinfo:eu-repo/semantics/openAccessoai:digital.csic.es:10261/4256542026-05-22T06:33:51Z
dc.title.none.fl_str_mv Raw data behind tables and figures- Egg White and Yolk in Raw and Grilled States_FB [Dataset]
title Raw data behind tables and figures- Egg White and Yolk in Raw and Grilled States_FB [Dataset]
spellingShingle Raw data behind tables and figures- Egg White and Yolk in Raw and Grilled States_FB [Dataset]
Álvarez, M. Dolores
Barn eggs
Thermal processing
Egg white
Rheology
Egg yolk
Production system
Fatty acid profile
Microscopy
Free range eggs
Griddle cook-ing
title_short Raw data behind tables and figures- Egg White and Yolk in Raw and Grilled States_FB [Dataset]
title_full Raw data behind tables and figures- Egg White and Yolk in Raw and Grilled States_FB [Dataset]
title_fullStr Raw data behind tables and figures- Egg White and Yolk in Raw and Grilled States_FB [Dataset]
title_full_unstemmed Raw data behind tables and figures- Egg White and Yolk in Raw and Grilled States_FB [Dataset]
title_sort Raw data behind tables and figures- Egg White and Yolk in Raw and Grilled States_FB [Dataset]
dc.creator.none.fl_str_mv Álvarez, M. Dolores
Almendro-Vedia, Victor G.
Herranz, Beatriz
author Álvarez, M. Dolores
author_facet Álvarez, M. Dolores
Almendro-Vedia, Victor G.
Herranz, Beatriz
author_role author
author2 Almendro-Vedia, Victor G.
Herranz, Beatriz
author2_role author
author
dc.contributor.none.fl_str_mv Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]
dc.subject.none.fl_str_mv Barn eggs
Thermal processing
Egg white
Rheology
Egg yolk
Production system
Fatty acid profile
Microscopy
Free range eggs
Griddle cook-ing
topic Barn eggs
Thermal processing
Egg white
Rheology
Egg yolk
Production system
Fatty acid profile
Microscopy
Free range eggs
Griddle cook-ing
description This study evaluated how the production system (free range vs. barn) influences the physical, compositional, and rheological properties of raw and grilled eggs. Free range eggs showed stronger correlations between external dimensions and internal composi-tion, suggesting potential for nondestructive grading, whereas barn eggs exhibited heavier shells but weaker morphometric–composition relationships. Haugh units differentiated production systems, and yolk redness was the only color parameter clearly associated with free range origin. Mechanical tests revealed that barn eggs had shells capable of ab-sorbing more energy during rupture. Rheological measurements showed matrix specific behaviors: in raw samples, albumen behaved as a weakly structured viscoelastic fluid, while yolk exhibited characteristics of a concentrated lipoprotein emulsion. Stress, fre-quency, and temperature sweeps demonstrated opposite effects of production system on both matrices: barn housing strengthened the albumen protein network, whereas free range conditions reinforced the yolk lipoprotein matrix. Yolk behavior fitted the weak gel model with excellent accuracy (R² ≈ 1), while albumen did not. Steady shear and three step tests confirmed pronounced shear thinning and thixotropic behavior in both matrices, with barn eggs showing higher viscosities but lower structural recovery. Ther-mal treatment reduced the strong rheological differences between raw albumen and yolk, yet production system effects persisted. All grilled samples behaved as weak gels, with barn egg whites forming stiffer networks and free range yolks generating more elastic, co-hesive, and energy absorbing gels. A trend toward higher MUFA levels was observed in raw free range yolks. Microscopy further clarified how production system shapes the structural and functional behavior of egg matrices.
publishDate 2026
dc.date.none.fl_str_mv 2026
2026
2026
dc.type.none.fl_str_mv info:eu-repo/semantics/dataset
http://purl.org/coar/resource_type/c_ddb1
format dataset
dc.identifier.none.fl_str_mv http://hdl.handle.net/10261/425654
https://doi.org/10.20350/digitalCSIC/18224
url http://hdl.handle.net/10261/425654
https://doi.org/10.20350/digitalCSIC/18224
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv Sí
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/vnd.ms-excel
dc.publisher.none.fl_str_mv DIGITAL.CSIC
publisher.none.fl_str_mv DIGITAL.CSIC
dc.source.none.fl_str_mv reponame:DIGITAL.CSIC. Repositorio Institucional del CSIC
instname:Consejo Superior de Investigaciones Científicas (CSIC)
instname_str Consejo Superior de Investigaciones Científicas (CSIC)
reponame_str DIGITAL.CSIC. Repositorio Institucional del CSIC
collection DIGITAL.CSIC. Repositorio Institucional del CSIC
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15,812429

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