Physicochemical characterization and temporal evolution of yellowfin tuna (Thunnus albacares) loins cured and aged with starter cultures

Description This repository provides supplementary materials and statistical results supporting the manuscript entitled “Physicochemical Characterization and Temporal Evolution of Yellowfin Tuna (Thunnus albacares) Loins Cured and Ripened with Starter Cultures”, prepared for submission to the Journal of Food Measurement and Characterization. The study investigated changes in moisture content, water activity (a_w), and proximate composition (crude protein, lipids, and ash) of cured and ripened yellowfin tuna loins over a 21-day period. Three experimental treatments were evaluated: a control without added bacterial starter cultures (CN), inoculation with Staphylococcus xylosus (CS1), and inoculation with a consortium of S. xylosus, S. carnosus, and Lactobacillus sakei (CS2). All treatments received Penicillium nalgiovense as a surface mould culture. A 3 × 3 factorial design was employed, comprising three treatments and three sampling times (0, 10, and 21 days), with three experimental units per treatment–time combination (27 observations). The supplementary material includes ten tables (S1–S10) presenting: Statistical model diagnostics, including normality and homogeneity of variance tests. Sensitivity analyses for lipid content. Temporal contrasts with confidence intervals. Heteroscedasticity-consistent (HC3) robust statistical analyses. Between-treatment comparisons of changes during ripening. Linear and quadratic regression analyses. Water activity measurements throughout ripening. Proximate composition expressed on a dry-matter basis. Factorial analysis of variance for dry-matter composition. Exploratory estimates of water activity based on product composition. These materials provide additional methodological transparency and support the interpretation of treatment-dependent physicochemical changes during tuna loin ripening, particularly the distinction between moisture content and water activity and the influence of water loss on compositional measurements. The supplementary analyses should be interpreted within the limitations of the experimental design and the assumptions underlying the statistical and physicochemical models. Keywords: Yellowfin tuna; Thunnus albacares; Starter cultures; Curing; Ripening; Water activity; Proximate composition; Food characterization; Statistical analysis. Associated manuscript: Journal of Food Measurement and Characterization (manuscript prepared for submission). Data availability: This record provides supplementary statistical results and supporting documentation associated with the research.