Application of fuzzy model for the shelf-life determination of whole sea bass (Dicentrarchus labrax) under refrigerated temperatures

Abstract

In this study, microbiological deterioration of whole sea bass stored at refrigerator temperatures (4°C) was determined through fuzzy modeling. Total Mesophilic Aerobic Bacteria (TMAB), Total Psychrophilic Aerobic Bacteria (TPAB), Lactic Acid Bacteria (LAB), Pseudomonas sp., and Enterobacteriaceae counts were observed during 12 days of storage. Quality Index Method (QIM) was used for sensory analysis of the samples and shelf life was determined according to sensory deterioration. The growth of the microorganisms was statistically significant (p<0.05) at the end of the storage period. Additionally, significant differences (p<0.05) were observed for QI scores after the 8th day of the storage in whole sea bass stored under refrigerated conditions. A total of 12 rules were determined in the fuzzy logic application. Mamdani was used as the fuzzy type for fuzzy modeling, and centroid was used as the defuzzification method. Fuzzy membership values were computed using triangular membership functions. According to the research results, the shelf life of sea bass fish was determined as 8 days from the time of 12 days storage. As a result, it was observed that the sensory score could be determined by using Fuzzy logic (R2=0.96) according to microbiological parameters in sea bass stored in refrigerator conditions. In this context, it was concluded that Fuzzy logic could be used in shelf-life estimation in seafood products.