Effect of stinging nettle extracts on duration of shelf-life of Common carp (Cyprinus carpio) filets

The research was conducted to evaluate antimicrobial and antioxidant activities of standardized water extract of stinging nettle (Urtica dioica) on the shelf-life of the Common carp (Cyprinus carpio) fillets during 5 days of refrigerated storage. Filets was treated with salt (1.5%) and five types of solutions were prepared: control (no extract), 10% nettle extract in cold and worm extraction, and 20% nettle extract prepared in hot and cold extraction. All of samples were prepared at the first day of experiment and the evaluation by the sensory panel are done in zero point, first day, two hours after treatment, than 24, 72 and 120 hours after  treatment. Total of samples were used is 20. We compared the appearance of the flesh, particularly at the cut surface along the backbone, The texture of the raw fish, under manual pressure, the odor of the raw fish, the odor of the cooked fish, the flavor of the cooked fish and the texture of the cooked fish. In parallel with the sensory evaluation, microbiological tests were also performed.