The properties of some extensively cultivated sunflower seed varieties in Turkey and their oils were investigated. 1991-1992 crop year sunflower varieties harvested from Trakya University, Tekirdag Agricultural Faculty, Experiment field of Crop Science Department were used as research materials. The oil content, fatty acid composition and tocopherol content of sunflower seeds in 1991 and 1992 crop years were determined as 44.2-51.2% (on dry weight basis), 43.0-51.5% (on dry weight basis); oleic acid 14.8-18.5%, 32.9-40.1%; linoleic acid 69.5-74.5%, 49.7-55.7% and tocopherol content (as alpha-tocopherol) 648-860 mg/kg, 524-880 mg/kg, respectively. It was determined that the growing conditions significantly affected the fatty acid compositions of sunflower varieties studied. While the oleic acid content of the 1992 crop increased, the linoleic acid content of the same crop decreased compared to the 1991 crop.

Suitability of marinated anchovies for ultra sound application as well as the effect of ultra sound on the shelf-life and color properties of marinated anchovies were investigated. In this regard, TVB-N, TBAR’s, pH, texture profile, water activity and color analyses were conducted on varying level of ultra sound (250 W/L, 500 W/L, 750 W/L for group A, B and C, respectively) applied vacuum-packaged marinated anchovies (Engraulis encrasicolus) during their shelf-lives. Based on the TVB-N results obtained, shelf-lives of marinated anchovies for group A and B were determined as 4 months; while the shelf-life of group C was only 3 months. It was found that the ultra sound treatment of 750 W/L shorten the shelf life of marinated anchovies. No microbiological growth was observed in any group during the shelf-life. According to the color values obtained using computer vision technology and sensory test results, group A was determined as the best group. Considering all the results, low-density ultra sound application was found to be beneficial on the color and texture profiles of marinated anchovies and these products were preferred by the sensory panelists and ultra sound process was found to be feasible for processed seafood products which have not been studied intensively, yet. Additionally, the commercial value of the resulting product obtained with ultra sound technology is expected to be high and will contribute to the national economy.

In this study, the changes in % yield, dry matter, ash, lipid, protein content, water activity, pH, total volatile basic nitrogen (TVB-N), total viable aerobic count (TVC), yeast and mold count, lactic acid bacteria (LAB), colour parameters and sensorial properties were analysed in rainbow trout (Oncorhynchus mykiss) exposed to either salt only or two different salt-sugar mixture treatments. For this purpose, three groups were formed. For the first, second and third group, fish samples were treated with only salt (S), salt and sugar blend (WS) and salt and brown sugar blend (BS), respectively. Then, the samples were vacuum packaged and stored at +4°C for 3 months. Overall, salt treatments, liquid smoking and cooking as well as storage generally caused remarkable changes in the parameters of interest. However, except for the sensory analysis, not a remarkable change was seen when the three groups were compared among themselves. The results of experienced panelists suggested that group BS samples had superior appearance, taste, odor and texture and therefore expected to be more preferred by the potential consumers.

This study was carried out to determine the effects of different drying methods (hot air, microwave, and freeze drying) on the rehydration rate, drying time, chemical composition, fatty acid, and amino acid profile of sea cucumber (Holothuria tubulosa Gmelin, 1791). Sea cucumbers dried by FD, HAD, and MD methods were found to be of same quality in terms of rehydration rate and sensory characteristics. But, it was determined that MD is more effective for the protection of special essential amino acids. The drying time was 24 hr in FD and 14 hr in HAD, while this time was only 4 min in MD. As a result, there was a significant difference in nutritional value of sea cucumbers depending on the drying method. It was determined that MD is the most suitable method for drying sea cucumbers in terms of amino acid, fatty acid content, and drying time. Practical applications Sea cucumbers have a high protein and low fat content and can be regarded as a dietetic food in terms of nutrition. Since the sea cucumber can easily autolysis after removal from seawater, it is difficult to preserve and transport it. Therefore, it is important to choose a drying method that will protect nutritive and bioactive substances in sea cucumbers, as well improving the quality of products. This study gives valuable information about the effect of different drying methods on rehydration rate, drying time, chemical compositions, fatty acid and amino acid profiles of sea cucumber (H.tubulosa). As a result, it was determined that there are significant differences in the nutritive and functional components of sea cucumbers depending on the applied drying method.

Sous-vide which means "under vacuum," and sous-vide processing is defined as "raw materials or raw materials with intermediate foods that are cooked under controlled conditions of temperature and time inside heat-stable vacuumized pouches." Sous-vide processing prevents evaporative losses of moisture and volatile components during the cooking of foods. It also retains the color and texture properties of the product and limits the risk of crosscontamination during storage. In this way, delicious and nutritious products are obtained (Baldwin, 2012;Schellekens, 1996;Sun et al., 2019).Although Sous-vide Technology offers products with enhancing nutritional value, high quality and extended shelf life, pathogen microorganisms may grow that can cause health hazards due to low temperature applied to products in a short time. Therefore, the temperature-time parameters and the use of antimicrobials are very important in the cooking process (Church, 1998).Most of the essential oils and their components exhibit antibacterial properties and these are used for the inhibition of pathogenic