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Assesses lipid oxidation in pork and chicken burgers, revealing no genotoxicity post-digestion.
The intensity of lipid oxidation after cooking and after in vitro gastrointestinal digestion of pork and chicken burgers was assessed. Pan frying with olive or sunflower oils and oven treatment were used as cooking technologies in both types of burgers. Thiobarbituric acid reactive substances (TBARs) were measured after cooking and in the micellar (bioaccessible) and residual (pellet) fractions after gastrointestinal in vitro digestion. Genotoxicity was assessed in the micellar fraction using the SOS/umu genotoxicity test. Lipid fraction suffered significant oxidation increases in all samples during the digestion process, especially in oven-treated samples. In general, the bioaccessible fraction showed a higher amount of oxidation products than the residual phase. None of the samples showed genotoxicity activity in the SOS/umu test.
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Azqueta et al. (2026) studied this question.
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