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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