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A preliminary study on the preservative action of Furasukin and Mild Heat in canning Bañgos / Olympia B. Navarro and Jose I. Sulit

By: Contributor(s): Material type: ArticleArticlePublisher: Quezon City, Philippines : Bureau of Fisheries and Aquatic Resources , 1955Content type:
  • text
Media type:
  • computer
Carrier type:
  • online resource
ISSN:
  • 2672-2836 (Online)
Subject(s): Online resources: In: Philippines. The Philippine Journal of Fisheries Volume 3, Issue no. 1 (January - June 1955), page 31-38Abstract: Furasukin, chemically known as 5-nitro-2-frualdehyde semi-carbazone, is a tasteless, odorless and emulsionized germicide which has been proven experimentally to be harmless to the body. This study attempts to determine the value of furasukin in preserving canned bañgos without the use of pressure cooker, and in reducing the length of time and degree of heat in processing. Furasukin was added in proportions of 1/10,000, 1/20,000, 1/50,000, 1/70,000 based on the weight of the fish before sealing the cans. Experiments were performed on three lots, each of 6 cans, for each of the proportions of the furasukin and for control. These were processed in boiling water for 30, 60, and 90 minutes, respectively. The cans were stored at room temperature and observed for spoilage. All the controls and that with low concentrations of furasukin spoiled after the .third day. The rest of the experimental packs remained unspoiled after six months of storage. The results thus obtained proved that furasukin in most proportions may be used in the preservation of canned fish and possibly other fishery products and nonacid foods without the use of pressure cooker.
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Holdings
Item type Current library Collection Call number Vol info Status Date due Barcode
Journal Article Journal Article NFRDI Central Office NFRDI KMRC Indexed Materials Collection Electronic Volume 3, Issue no. 1 (January - June 1955), page 31-38 Available IMC000028
Journal Journal NFRDI Central Office NFRDI KMRC Institutional Repository Collection Electronic SH 1 .B9524 1955 vol. 3 no. 1 (Browse shelf(Opens below)) Volume 3, No. 1 (January - June 1955) Available IRC00005

Includes bibliographical references

Furasukin, chemically known as 5-nitro-2-frualdehyde semi-carbazone, is a tasteless, odorless and emulsionized germicide which has been proven experimentally to be harmless to the body. This study attempts to determine the value of furasukin in preserving canned bañgos without the use of pressure cooker, and in reducing the length of time and degree of heat in processing. Furasukin was added in proportions of 1/10,000, 1/20,000, 1/50,000, 1/70,000 based on the weight of the fish before sealing the cans. Experiments were performed on three lots, each of 6 cans, for each of the proportions of the furasukin and for control. These were processed in boiling water for 30, 60, and 90 minutes, respectively. The cans were stored at room temperature and observed for spoilage. All the controls and that with low concentrations of furasukin spoiled after the .third day. The rest of the experimental packs remained unspoiled after six months of storage. The results thus obtained proved that furasukin in most proportions may be used in the preservation of canned fish and possibly other fishery products and nonacid foods without the use of pressure cooker.

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