Related Experiment Video

Updated: Sep 14, 2026

Preparation of High-Quality Fermented Fish Product
00:05

Preparation of High-Quality Fermented Fish Product

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Residual nitrite dynamics, bioactive responses, and lipid oxidation in beef sausages formulated with fermented radish

Samar A Almohaimeed1,2, Fahad Y Al Juhaimi2, Elfadil E Babiker2

  • 1Department of Food Science and Human Nutrition, College of Agriculture and Food, Qassim University, Buraydah 51452, Saudi Arabia.

Food Chemistry: X
|September 12, 2026
PubMed

Keywords:
Beef sausageFermented beetrootFermented radishLipid oxidationNatural curingPre-converted vegetableResidual nitrite

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