Anthony Pius Bassey

Anthony Pius Bassey
Nanjing Agricultural University | NAU · College of Food Science and Technology

Ph.D. Student

About

39
Publications
5,844
Reads
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194
Citations
Citations since 2017
39 Research Items
193 Citations
2017201820192020202120222023020406080100120140
2017201820192020202120222023020406080100120140
2017201820192020202120222023020406080100120140
2017201820192020202120222023020406080100120140
Introduction
Anthony Pius Bassey is a Ph.D. research student at National Center of Meat Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University. His research area is Meat Microbiology.

Publications

Publications (39)
Article
Full-text available
This study aimed to compare the microbial diversity in meatballs with or without blown pack spoilage (BPS) to determine the cause of BPS and to assess the synergistic effect of static magnetic field (SMF) and modified atmosphere packaging (MAP) to reduce the phenomenon of BPS. Results showed that the BPS group with a 2.26-fold larger volume and pac...
Article
The effect of different levels (0.01%, 0.03%, 0.05% and 0.10%) of mulberry leaf ( Morus alba L.) extract (MLE) on the formation of free and bound heterocyclic amines (HCAs) in pan-fried muscovy duck ( Cairina moschata ) patties were investigated for the first time. Precursors of HCAs, oxidant index of patties and phenolic composition of MLE were me...
Article
Full-text available
In this study, angiotensin-converting enzyme inhibitory peptides (ACE-IPs) derived from Muscovy duck (Cairina moschata) plasma hydrolysate (MDPH) were investigated. According to the general research protocol for bioactive peptides, the crude ACE-IPs of Muscovy duck plasma were separated and purified by ultrafiltration, gel chromatography and revers...
Article
Reports on meat quality and flavor evaluation of Nanjing water boiled salted duck (NWSD) produced by different Muscovy duck (Cairina moschata) ingredients are limited. To select a suitable Muscovy duck ingredient for the NWSD processing, six kinds of NWSD products were produced using female (65, 70, and 75 days) and male (75, 80, and 85 days) Musco...
Article
This study assessed the volatilome of modified atmosphere packaged (MAP) 70%N 2 /30%CO 2 and air-packaged (AP) pork loins at 4 • C and − 2 • C storage conditions using electronic (E-) nose and headspace-gas chromatography ion mobility spectrometry (HS-GC-IMS) integration. Sensory characteristics mostly deteriorated as storage progressed (P < 0.05)...
Article
Polycyclic aromatic hydrocarbons (PAHs) are aromatic compounds with two or more benzene rings composed of carbon and hydrogen, which are potential hazard substances produced by food thermal processing. However, the toxicological effects differ due to their varieties, causing many countries to have inconsistent standards. Also, the formation mechani...
Article
This study was conducted to investigate the protein digestibility changes in different food matrices. A structural description of proteins responding to nanocrystalline cellulose (NCC) treatment was also proposed. The conformational alterations of various samples were verified by variable-temperature X-ray diffraction (VT-XRD) and multi-spectroscop...
Article
Full-text available
As living standards rise, the demand for high-quality chilled meat among consumers also grows. Researchers and enterprises have been interested in ensuring the quality of chilled meat in all links of the downstream industry. Nanozyme has shown the potential to address the aforementioned requirements. Reasons and approaches for the application of na...
Article
Bacterial spores, one of the main microorganisms, can cause food spoilage and food-borne diseases. However, due to their high resistance to stress, the inactivation of spores has been a pressing issue in the food industry. “Sprout first and inactivate later” is the traditional idea of inactivating spores. However, different germination factors caus...
Article
The phenomenon of protein aggregation in food science is very common, but the formation mechanism is unclear. The formation of protein aggregates (PAs) is influenced by various factors, and aggregates with different sizes and shapes play an important role in food systems. Although there have been many reports on food PAs, many challenges still need...
Article
Full-text available
Electronic (E-) nose and gas chromatography-ion mobility spectrometry (GC-IMS) were combined to investigate the effect of blown pack spoilage (BPS) on the volatile profile of meatball groups (Fresh, Spoilage, and BPS) stored for 4 d at 15 °C (temperature abuse). The TVB-N and TBARS were significantly higher in BPS group (P < 0.05), but no variation...
Article
Full-text available
With the ever-increasing changes and growing scientific output in the field of food safety, it has become imperative to measure, analyze, characterize and compare existing publications quantitatively. The present study aimed to identify and analyze the characteristics of the 100 top-cited studies on food safety. Food safety articles published in th...
Article
Linoleic acid has been shown as a very important precursor for meat flavor and heating parameters may affect the reaction of linoleic acid with free amino acids (FAAs) or myofibrillar proteins (MPs) and the production of volatile organic compounds (VOCs). This study was aimed to identify the VOCs during heating of linoleic acid only or with FAAs an...
Article
This study assessed the physicochemical, microbiological, and sensory profiles of vacuum-packed cooked low-salt pork belly at 4 °C (Group A) and 25 °C (Group B) for 50 d and 25 d. Color changed on 30 d (Group A) and 15 d (Group B) throughout storage. Also, the endpoints of pH (6.54/6.89), TVB-N (15.23/19.04 mg N/100 g), and TBARS (1.58/1.96 MDA/kg)...
Article
Advanced glycation end products (AGE) are potential harmful substances formed in the advanced Maillard reaction and increasingly investigated in muscle foods. However, the contribution of oxidation to the AGE formation is controversial. Moreover, reports on glyoxal (GO) induced AGE formation in chicken meat emulsion (CME) are limited. Thus, the eff...
Article
Full-text available
In this study, carboxymethyl chitosan with gum Arabic (CG) based novel functional films containing Cinnamomum cam-phora seeds extract (CCSE) at varying concentrations (0.5, 1.2 and 2% in w/w) were successfully fabricated. Moreover, sixteen phenolic compounds were identified by liquid chromatography and electrospray-ionized quadrupole time-of-flight...
Article
Full-text available
This study applied peptidomics to investigate potential biomarkers for evaluating porkmeat freshness. The spoilage time points of pork meat stored at −2, 4, 10, and 25 ◦C were defined by evaluating meat freshness indicators (color, total viable count, pH, and total volatile basic nitrogen). Peptide MVHMASKEwasidentified as a potential peptide marke...
Article
Full-text available
Listeria monocytogenes , as a model organism, is a causative agent of enteric pathogen that causes systemic infection. However, the interaction of L. monocytogenes and small intestinal epithelium has not been fully elucidated yet. In this study, mice and intestinal organoids were chosen as the models to investigate the influence of L. monocytogenes...
Article
Cross-contamination of Listeria monocytogenes from raw to ready-to-eat (RTE) foods has caused a number of foodborne outbreaks. This study used the quantitative exposure assessment to analyze the transfer risk of L. monocytogenes from raw pork to RTE ham under different simulated food-handling scenarios (including different bacterial concentrations,...
Article
Phenolic modification of myofibrillar protein (MPN) is an essential technology in meat processing. This paper investigated the grafting reaction of three structurally relevant polyphenols (PPs), epigallocatechin-3-gallate (EGCG), epigallocatechin (EGC), epicatechin (EC), and MPN, in a conventional alkaline reaction and ultrasound (UT)-assisted oxid...
Preprint
Full-text available
In this study, carboxymethyl chitosan with gum Arabic (CG) based novel functional films containing Cinnamomum camphora seeds extract (CCSE) at varying concentrations (0.5, 1.2 and 2% in w/w) were successfully fabricated. Moreover, sixteen phenolic compounds were identified by LC-ESI-QTOF-MS and the most abundant organic acid was citric acid (presen...
Article
The application of modified atmosphere packaging (MAP) is widely adopted in packaging meats and meat products. While an effective cold chain provides microbial safety during storage, several key spoilers, active at these conditions, can still induce spoilage. Thus, the objective of this study was to evaluate the effects of modified atmosphere on sp...
Article
Salt reduction in meat products induces quality deterioration. Hence, it is necessary to find an effective method to markedly improve the quality of low-salt emulsion-type meat products. Considering the limitation of high-intensity ultrasound (HIU) treatment in quality improvement of low-salt myofibrillar protein (MP), 0.1% polysaccharides addition...
Article
Modified atmosphere packaging (MAP) is widely applied in packaging meat and meat products. While most studies had employed culture-dependent microbiological analyses or polymerase chain reaction-denaturing gradient gel electrophoresis (PCR-DGGE), the recent application of high-throughput sequencing (HTS) has been effective and reliable in detecting...
Article
Investigation that protein oxidation to the formation of advanced glycation end products (AGEs) after chicken myofibrillar protein glycation is limited. Models of protein oxidation induced by different concentrations of hydroxyl radicals (•OH) were developed after the chicken myofibrillar protein mild glycation (MPG). Results exhibited that levels...
Article
Full-text available
The effects of the different combined manner of ultrasound and covalent reaction between polyphenol and myofibrillar protein (MP) from chicken were studied. More so, antioxidant activities, digestive properties, and potential mechanism of ultrasound-assisted oxidation system of hydrophilic ((−)-Epicatechin gallate, ECG) and hydrophobic (Baicalein,...
Chapter
Introduction: Incessant health risks associated with chemical preservatives have resorted to the need of exploring natural alternatives with antioxidant potentials in meat processing. In this study, the effect of Ocimum basilicum (OBE) and Gongronema latifolium (GLE) extracts were evaluated in smoked beef during 9 days of room storage (25±1°C). In...
Article
Protein aggregation and oxidation could induce the generation of advanced glycation end products (AGEs). Nɛ-carboxymethyl lysine (CML), Nɛ-carboxyethyllysine (CEL) are two typical AGEs markers in muscle foods. Catechins are considered to be excellent natural antioxidants for scavenging AGEs in muscle protein. We compared, for the first time, the in...
Article
Background The ubiquity and diversity of spoilage microorganisms in the cold chain have caused incessant spoilage occurrences, resulting in significant economic losses to food industries and households. Food microbiological studies have mainly focused on microbial changes in food products induced by pathogenic bacteria due to the complexity of the...
Article
During meat processing, two typical advanced glycation end products (AGEs), Nε-carboxymethyllysine (CML) and Nε-carboxyethyllysine (CEL), are generated by free radical induction. However, the impact of peroxyl radicals on myofibrillar proteins (MPs) glycosylation and CML and CEL formation is scarcely reported. In this study, two peroxyl radicals ca...
Article
Full-text available
The Coronavirus outbreak has brought a global health emergency with a newfound domestic and international trade disruption such as restrictions on imports and exports of major food commodities, loss of lives, closure of various essential institutions, and the likes. With the spread of COVID-19 around the world, the food and agricultural sector have...
Article
The effects of different dual frequency ultrasound treatment (DFUT) times (0, 2, 4, 6 and 8 min) on the structure of myofibrillar protein (MP) were investigated. Moreover, the effects of MP structure changes after DFUT on the stability and distribution of baicalein (BN) in emulsion were also evaluated. Results indicated that mild DFUT (≤6 min) prom...
Article
Structure and rheological properties of myosin in myofibrillar protein (MP) after single frequency pulsed ultrasound (SFPU, G1-G2) and dual frequency pulsed ultrasound (DFPU, G3) were compared for the first time. Results showed SFPU and DFPU induced “stress response” through the action of cavitation on multiple myosin. In addition, there may be a c...
Article
Full-text available
Introduction: Incessant health risks associated with chemical preservatives have resorted to the need of exploring natural alternatives with antioxidant potentials in meat processing. In this study, the effect of Ocimum basilicum (OBE) and Gongronema latifolium (GLE) extracts were evaluated in smoked beef during 9 days of room storage (25±1°C). Met...

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