Determination of Microbiological Quality of Fermented Sausage Samples by Fuzzy Logic Approach

Abstract

Mathematical methods may be useful in cases with certainty by using numerical data, but may be insufficient in cases of uncertainty. One of the uncertainties is the quality assessment in the food industry. In this case, one of the methods that can be used is fuzzy logic method. In this study, a fuzzy logic based decision support system was designed for the classification of sausage samples into quality classes. The inputs of the system are Micrococcus/Staphylococcus, Lactobacillus, Yeast-mold count values of fermented sausage samples. The output of the fuzzy system was sausage quality assessment. In order to determine the success of the experimental study, a comparison was made with expert decisions and the system was found to be successful at 85%. The system was modeled using Matlab R2016a package program.