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The presence of fish in the family food basket is one of the important goals in completing the food regime, but as fish are highly perishable, use of coverage or active packaging could be benefit. In this research, in order to determine the shelf life of the fish, the effect of nettle extract loaded nanoemulsion and storage temperature (4 and 8 ° C) was investigated. To evaluate the effect of temperature and presence of nanoamulsion, various factors such as chemical, microbial and sensory factors were investigated. The samples were divided into 5 groups, which included control treatment, loaded samples with nanoemulsion containing 1, 2, 3 and 4% nettle extract and each of these samples kept the fresh fish separately at temperatures of 4 and 8 C. Correspondence S.A.A Anvar, Department of Food Hygiene, Science and Research Branch, Islamic Azad University, Tehran, Iran (e-mail: saaa4824@gmail.com). The study of the effect of treatments on chemical properties, peroxide value, total volatile nitrogen (TVN) and microbial characteristics (counting total and microscopic microorganisms) showed that using 4% nanoemulsion of nettle could produce proper properties within 14 days, as well as in the sensory evaluation, which the results also confirmed it. Therefore, the use of nettle nanoemulsion at a level of 4% allowed for 14 days keeping the fish at 4 ° C in optimal quality.

Urtica diocia extract-mediated biosynthesis of nanoemulsion as antimicrobial products effected on Sander lucioperca at Refrigerator temperature