Abstract
Due to the complexity of the deterioration process of seafood products, relying on one indicator is not adequate to determine the quality of such products. Usually, shelf-life was estimated based on various indicators complicating the decision-making process. Decision Support Systems is considered as a good solution. The current study aims to establish a simple and novel fuzzy model based on a combination of knowledge- and data-driven approach to define a fuzzy quality deterioration index (FQDI), in various seafood products (rainbow trout, threadfin bream and white shrimp samples) during cold storage. Total Volatile Basic Nitrogen (TVB-N) and Psychrotrophic Microorganisms values (PMCs) were determined based on the traditional methods. The sensory analysis was performed by a data-driven fuzzy approach. Overall, the shelf-life of the rainbow-trout filet was estimated to be 8 days, based on all the freshness parameters. However, the shelf-life of the Japanese threadfin bream fillet was 5-7 days according to the microbial and chemical parameters, respectively. This time for shrimp samples was 6 to 8 days using sensory score and TVB-N content. The results of data-driven fuzzy approach showed all of the quality properties were considered as the “important”- “very important” (defuzzification score>75). The TVB-N and PMCs were the most and weakest freshness quality properties (defuzzified-values: 84.64 and 78.75, respectively). Based on FQDI, the shelf-life of the rainbow-trout, Japanese threadfin bream, and shrimp samples were estimated to be 8, 5, and 7 days, respectively. This method was able to successfully provide a comprehensive deterioration index for evaluating the seafood shelf-life. Such a total index can be considered as a comprehensive output (y-variable) to predict seafood freshness by rapid and non-destructive method.