enzymatic quantification of β-glucan in a finely comminuted meat product system

In this study, an enzymatic method has been validated to assay the β-glucan content of finely comminuted meat products reformulated with yeast-derived ingredients. the signal has been optimized and the applied methodology has demonstrated good linearity on the studied concentration level. a satisfactory accuracy correlation factor (r 2 = 0.986) has been recorded. the recovery ranged between 73.62 and 89.73%, while the limit of detection (lod) and limit of quantification (loq) were 0.030 and 0.101 mg/ml, respectively. while standard errors of 5% are achieved routinely when using the enzymatic method, for this study, the intra- and inter-day precision were 5.3% (rsd) and 5.8% (rsd) respectively, acceptable values given the complexity of the incorporating food matrix. this study has successfully applied a sensitive method and recorded good precision and accuracy when quantifying a complex polymer from a intricate food matrix.