In vitro digestion was performed according to the INFOGEST model with minor adjustments. One gram of sample was blended with 1 mL of simulated saliva fluid (SSF) simulating the oral phase. Amylase was not added because there were no carbohydrates in the samples. Then 2 mL of simulated gastric fluid (SGF) was added resulting in a final pepsin concentration of 2000 U/mL. The pH was adjusted to 3.0 with HCl before incubation in a shaking incubator (37 °C, 250 rpm) for 120 min. Pepsin was inactivated after the gastric phase by raising the pH to 7 using 4 mL of simulated intestinal fluid (SIF) and NaOH. The samples were incubated for another 80 min before the enzymatic digestion was terminated by boiling the tubes in water for 5 min. After inactivation, samples were centrifuged at 4000 rpm for 10 min. The supernatant was used directly for TBARS measurement.