pate de atum: Lipid and aqueous phases as tuna replacers in fish pâté: compositional trade-offs and attribute–liking decoupling in consumers

Reproducibility package for the article “Lipid and aqueous phases as tuna replacers in fish pâté: compositional trade-offs and attribute–liking decoupling in consumers”. The study compared three liquid smoke–flavored yellowfin tuna (Thunnus albacares) pâté formulations: a reference (F1) and two formulations in which part of the tuna was replaced by vegetable fat (F2, 5 g/100 g) or water (F3, 10 g/100 g). The package contains the anonymized raw data (physicochemical analyses of three independent batches per formulation; hedonic and purchase-intention scores from 60 consumers, 180 records), a data dictionary, and R scripts that reproduce all analyses: ANOVA with Tukey’s test, Friedman and Wilcoxon tests with Holm correction, linear mixed models and cumulative link mixed models, principal component analysis, and internal preference mapping.