Optimization of pufferfish sausage fermentation process based on fuzzy mathematics sensory evaluation

Pufferfish meat is delicious, nutritious and mostly cooked fresh. In order to prolong the shelf life and enrich pufferfish products, Takifugu obscurus was used as raw material in this study to develop a type of pufferfish sausage. Pediococcus pentosaceus, Lactobacillus plantarum and Staphylococcus xylosus were used as fermenting agents fermentation conditions were optimized by orthogonal experimental design, and the formula was determined by single factor experiment and fuzzy mathematics comprehensive evaluation. The results showed that the optimal supplementary ingredients compoIn conclusion glucose 3%, edible salt 2% and potato starch 10%, and the optimal fermentation conditions were inoculation amount 3.5%, fermentation time 10 h and fermentation temperature 35 °C. The sensory evaluation score of the optimal fermentation conditions was 79.70. In conclusion, a comprehensive sensory evaluation method based on fuzzy mathematics was established, and the optimal formula and fermentation conditions for fermented pufferfish sausage were determined, which provided a theoretical basis for the development of fermented pufferfish products.