Grape pekmez (molasses) is one of the most traditional food products consumed in Azerbaijan, Türkiye and the Middle East, especially in regions where viticulture is widespread. The present study compared the levels of total phenolics (TPC), flavonoid contents (TFC), antioxidant activities, and 5-hydroxymethyl furaldehyde (HMF) contents in grape pekmez samples, both commercially produced (n = 5) and homemade (n = 19). Although TPC, TFC, and antioxidant activity were similar in both types of pekmez, homemade samples had notably higher HMF content (242.24 mg L-1) compared to the legal limits of 75mg L-1 in Turkish Food Codex and 40 mg kg-1 in non-heat treated honey as per Codex Alimentarius. Commercial samples had a significantly lower average HMF content (26.24 mg L-1) compared to homemade pekmez because, in industrial production, water evaporation is carried out under vacuum, unlike homemade pekmez, which is prepared under uncontrolled atmospheric pressure. Additionally, approximately 74% of the homemade samples had total soluble solid contents (°Brix) below the codex minimum requirement of 68%. In commercial production, water evaporation is usually carried out at about 60°C under vacuum, whereas in homemade production, it occurs at around 100°C under atmospheric pressure. Homemade samples exhibited an HMF content nearly ten times higher than commercial samples (p < 0.05). Pearson’s correlation test indicated a positive and significant correlation between TPC and DPPH values (R = 0.738, p < 0.01). Principal component analysis (PCA) indicated that commercial pekmez production is more effective in preserving grape antioxidative components and minimizing HMF content compared to homemade production. In summary, producing grape pekmez under vacuum conditions ensures better quality by lowering HMF levels and adhering to regulatory standards.

In this study, ultrasound-assisted ultraviolet (US + UV-C) light treatment was used as an alternative to conventional heat treatment for the inactivation of Escherichia coli O157:H7 in apple juice. The effect of this treatment on some quality properties of apple juice (pH, antioxidant activity (AA), total phenolic (TPC) and flavonoid contents (TFC) and color properties) was determined. Two different operating modes of US treatments (C: continuous and P: pulse) were used together at 5-min intervals in the US applications. Continuous US treatment was used in combination with pulses (US(C + P)). In commercial apple juice, E.coli O157:H7 was reduced by 5.05 log CFU/g following a 40-min combined US(C + P) + UV-C light treatment at 140 W US power, corresponding to 224 kJ of applied US energy, and the microbial reduction was 4.31 log CFU/g for a 35-min combined treatment. While this treatment combination used for either 35–40 min decreased the AA, TPC, and TFC of apple juice samples, changes in the the L* values of juice samples was insignificant (p > 0.05). On the other hand, slight but significant changes were found in the b* color values of juice samples (p < 0.05). Results showed that the novel 40-min combined treatment achieved a 5-log reduction of E. coli O157:H7 in commercial apple juice while preserving key quality attributes, indicating its potential for microbial inactivation with minimal quality deterioration.

This study had a primary objective of optimizing accelerated solvent extraction (ASE) conditions to obtain phenolic‑rich extracts from apple peels using response surface methodology. Conventional and ultrasound‑assisted extraction (UAE) methods were also compared with ASE under optimized-conditions. A central composite design was used to optimize ASE to maximize responses (the total phenolic (TPC) and flavonoid contents (TFC) and antioxidant activity (AA) of peel extracts), and the TFC, TPC, and AA of the extract obtained at optimum conditions (108.5 °C, 2.03

Ohmic heating (OH) is an innovative method of converting electrical energy into heat. This study determined the effect of temperature and time on total phenolic content (TPC), total flavonoid content (TFC), and antioxidant activity (AA) in clear apple juice that was heat-treated using conventional heating in a water bath and OH at the voltage gradients of 10 and 20 V/cm. Additionally, the degradation kinetics for the reduction rates of these properties over time were assessed. The TPC, TFC and AA values of fresh apple juices prepared from concentrate were 19.38 +/- 0.53 mg GAE/100 mL, 2.96 +/- 0.10 mg CE/100 mL and 12.05 +/- 0.17 mu mol TE/100 mL, respectively. OH at 10 V/cm for 30 min at 80 degrees C reduced the TPC, TFC and AA values of apple juice to 16.75 +/- 0.90, 2.48 +/- 0.36 and 4.66 +/- 0.17, respectively, while these values decreased to 15.14 +/- 1.18, 2.55 +/- 0.07 and 4.67 +/- 0.07 for OH at 20 V/cm, respectively. In conventional heating, the TPC, TFC and AA values of juices were 16.94 +/- 0.19 mg GAE/100 mL, 1.98 +/- 0.03 mg CE/100 mL and 10.80 +/- 0.97 mu mol TE/100 mL, respectively. Therefore, OH treatments were more effective in protecting TFC, and a greater decrease in AA values was observed. Ohmic heating caused a 9.4% increase in the hydroxymethyl furaldehyde (HMF) content while this increase was 57.1% in conventional heating. OH, especially at 20 V/cm, preserved the original color of clear apple juice better than conventional heating, as indicated by the lower values of total color changes. OH was found superior for the heat treatment of apple juices, minimizing browning, HMF formation, and quality loss, while following first-order degradation kinetics for the reduction rates in the TPC, TFC, and AA values.

Thermal processes such as pasteurization and sterilization usually result in nutrient and quality losses in foods. Therefore, non-thermal alternatives like UV-C light treatment have been explored for microbial inactivation in liquid foods like egg products. This method effectively reduces Salmonella Typhimurium but may degrade egg yolk components such as carotenoids and fatty acids. In this study, a continuous flow UV-C light reactor was developed to inactivate S. Typhimurium in egg yolk samples at varying treatment durations (0 to 120 min), and its effect on lutein, zeaxanthin, canthaxanthin, fatty acids, and yolk color was determined. UV-C light treatment for 120 min resulted in a significant reduction (1.71 log) in S. Typhimurium (p < 0.05), and the lutein content of egg yolk decreased from 232.10 µg/g dm to 148.66 µg/g dm (p < 0.05). While the zeaxanthin content reduced from 49.77 µg/g dm to 33.40 µg/g dm, the canthaxanthin content decreased from 11.05 µg/g dm to 3.87 µg/g dm. Changes in fatty acid composition were found statistically insignificant (p > 0.05). a* Color value was not influenced (p > 0.05), but a decrease in b* values and an increase in L* values were found after 120 min (p < 0.05). Overall, UV-C light treatment exhibited limited but statistically significant microbial inactivation against S. Typhimurium but degraded major carotenoids in egg yolk, suggesting that future studies should focus on its dual impact on nutrient conservation and microbial inactivation efficacy.

Fen eğitimi, günümüzün temel sorunlarına (iklim değişikliği, sağlık, enerji, yapay zekâ okuryazarlığı vb.) yönelik çözüm üretebilen bireyler yetiştirmeyi amaçlayan; bilimsel düşünme, veri okuryazarlığı ve kanıta dayalı karar verme becerilerini geliştirmeye odaklanan bir süreçtir. Son yıllarda yapılan araştırmalar, artırılmış gerçeklik, sanal ve karma gerçeklik ile oyun tabanlı dijital ortamların öğrencilerin bilişsel ve duyuşsal öğrenme çıktıları üzerinde anlamlı katkılar sağladığını ortaya koymaktadır. Bu bağlamda dijital dönüşüm, yalnızca derslere yeni teknolojilerin eklenmesiyle sınırlı olmayıp; öğretim süreçlerinin, ölçme-değerlendirmenin ve öğrenme ekosistemlerinin bütüncül bir biçimde yeniden yapılandırılmasını ifade etmektedir. Türkiye Yüzyılı Maarif Modeli (TYMM) doğrultusunda fen eğitiminde Kahoot!, PhET, MEL Science, Sanal Gerçeklik (VR), Artırılmış Gerçeklik (AR), Scratch, Tinkercad ve Padlet gibi çeşitli dijital araçların kullanımı öngörülmektedir. Bu araçlar öğrencilerin problem çözme, analitik düşünme, yaratıcılık, iş birliği ve dijital okuryazarlık gibi becerilerinin gelişimini desteklerken; öğretmenlere anlık geri bildirim sağlama, bireyselleştirilmiş öğretim uygulamaları geliştirme ve veri temelli karar alma imkânı sunmaktadır. Ölçme-değerlendirme boyutunda ise oyun temelli, simülasyon destekli, mobil tabanlı, e-portfolyo ve yapay zekâ odaklı yaklaşımlar öne çıkmakta; böylece öğrencilerin yalnızca ürün değil süreç performansları da çok boyutlu olarak değerlendirilebilmektedir. Dijital dönüşümün bir diğer kritik boyutu, özel gereksinimli öğrenciler için erişilebilirlik ve kapsayıcılık sağlamasıdır. İşaret dili entegrasyonu, ekran okuyucular, sesli betimlemeler, AR/VR uygulamaları ve uyarlanabilir yazılımlar öğrenme süreçlerini daha somut ve bireyselleştirilmiş hâle getirerek motivasyonu artırmaktadır. Evrensel Tasarım İlkeleri çerçevesinde geliştirilen bu uygulamalar, tüm öğrencilere eşit öğrenme fırsatları sunulmasına katkıda bulunmaktadır. Sonuç olarak, fen eğitiminde dijitalleşme; bireyselleştirilmiş öğrenme yolları, kapsayıcı tasarım anlayışı ve çok boyutlu değerlendirme yöntemleriyle öğrencilerin hem akademik hem de sosyal-duyuşsal gelişimlerini destekleyen, çağdaş eğitim yaklaşımlarının merkezinde yer alan bir paradigma dönüşümünü temsil etmektedir.

In this study, an ohmic heating pre-cooking (OHPC) process under vacuum integrated with a subsequent vacuum cooling (VC) was designed for pre-cooking and cooling meatballs. OHPC was conducted at three different voltage gradients (10, 15, and 20 V/cm) under atmospheric pressure or vacuum (600 mbar). Conventional pre-cooking (CPC) was performed in a convection oven. All beef meatballs were subjected to VC at 10 ± 2 mbar immediately after pre-cooking. This study is the first to innovate a system that combines direct ohmic heating under vacuum conditions with VC, investigating its effect on the quality properties of beef meatballs. Initially, the fat and salt contents of meatballs were optimized to achieve maximum electrical conductivity (EC) during ohmic heating. The effect of the integrated process on some quality and process parameters including physicochemical, textural, sensory, and microbiological properties of beef meatballs with optimum fat and salt contents were determined. The maximum effective EC of meatballs was 0.706 S/m at the optimum fat (12.20

This study involved fortifying pumpkin slices with calcium and vitamin D3 using vacuum impregnation (VI) pre-treatment and assessing the quality characteristics of the resulting desserts/jams. Slices were subjected to immersion or VI pre-treatments for 30, 60, and 90 min in a solution containing calcium oxide and vitamin D3. Calcium ions contributed to the hardness of desserts, with VI reducing processing time. The highest impregnated calcium (58.17 mg/100 g fw) and vitamin D3 contents (6.02 mg/100 g dm) were determined in slices pre-treated by VI for 90 min. VI was more effective than immersion in terms of calcium and vitamin D3 transition into pumpkin tissues. Scanning electron microscope (SEM) images indicated that calcium oxide particles were noticeable in slices pre-treated by VI. Immersing fruit slices for 90 min produced desserts with a textural hardness of 11.04 N, while VI pre-treatment for the same duration increased their hardness value to 18.92 N. Desserts produced with VI-pre-treated slices exhibited superior texture and sensory attributes, with no adverse taste resulting from calcium oxide. In conclusion, VI pre-treatment shows significant potential for the industrial production of desserts/jams with enhanced structural integrity for fruits.

Abstract Salep, a traditional Turkish beverage, derives its name from its primary component: salep powder (SP), which is sourced from the tubers of certain orchid species. This study investigated various physicochemical attributes (including dry matter, protein content, pH, titration acidity, water activity, color, serum separation, and zeta potential), as well as rheological and sensory characteristics of salep beverages. These drinks were prepared by substituting SP with chia (Salvia hispanica L.) seed mucilage powder (MP) with different ratios (10%, 20%, 30%, and 40%). The substitution of SP with MP did not influence the dry matter and protein contents or the pH and acidity values of the drinks significantly (p > .05). The inclusion of MP in the formulation of salep drinks resulted in a decrease in lightness (L*) and a* color values while increasing the b* color values. However, consumer perception, as indicated by color difference values (∆E*), showed no distinguishable difference between drinks containing MP and control drinks. Furthermore, higher ratios of MP led to increased apparent viscosity values in the drinks and effectively prevented or significantly reduced serum separation observed in control drinks (p < .05). Remarkably, sensory evaluations revealed that substituting up to 30% of SP with MP did not negatively impact the overall sensory properties of the drinks (p > .05), suggesting that MP could be recommended as a feasible alternative. This substitution has the potential to contribute to the conservation of orchid plants, the primary source of salep, while also offering cost‐saving benefits in the production of salep drinks.

In this study, chia seed mucilage powder (MP) was added into ayran drinks at different ratios (0.05, 0.10 and 0.15%, w/v), and its effect on physicochemical, rheological, microbiological and sensory properties of ayran drinks was determined during 10 days of storage at 4±1 °C. MP addition did not influence their major chemical composition significantly (p>0.05). Increasing MP ratio in drinks decreased the colour L* values of drinks while increasing their colour a* and b* values. Addition of 0.05, 0.10 and 0.15% MP reduced serum separation values of drinks by 25, 67 and 83%, respectively. The apparent viscosity value of control samples was 103.20 cP and increased to 134.25, 185.35 and 223.38 cP in ayran drinks with 0.05, 0.10 and 0.15% MP, respectively. The obtained results indicated that chia seed MP up to 0.05% can be used in ayran drink production to reduce serum separation and improve viscosity without any adverse effect on sensory liking scores.

The antioxidant activity (AA) and color degradation were monitored in tomato quarters (Rio Grande) during hot air drying in a cabinet drier at five temperatures (60, 70, 80, 90 and 100°C) at an airflow rate of 0.2 m/s and 20% relative humidity. AA values of fresh tomatoes determined by total phenolic content (TPC), FRAP and DPPH assays were 85.3 mg GAE, 26.2 µmol TE and 31.3 µmol TE/100g dm, respectively. Increasing drying temperature resulted in a reduction in Hunter Lab and a/b color values of tomatoes as well as their AA values. During hot air drying, the degradation of AA and color values of tomatoes followed a first-order reaction. Activation energy values for AA degradation determined by TPC, FRAP and DPPH assays were 24.36, 22.91 and 23.67 kJ/mol, respectively. High correlations were found among the TPC, DPPH and FRAP values and lycopene and β-carotene contents of tomatoes during hot air drying. Degradation kinetic data revealed that color values and tomatoes AA are susceptible to drying temperature.

The effect of different vacuum impregnation (VI) pre-treatments of potato strips [in water (control), NaCl, KCl or CaCl 2 (0.1 M) for 10 and 15 min] on acrylamide formation in French fries after deep frying in sunflower oil at 175°C for 5 min was determined. The acrylamide content of fries prepared with potato strips pre-treated by VI in distilled water decreased from 0.82 to 0.24 µg/g when time increased to 15 min. Moreover, the acrylamide content of fries from 10 min-KCl pre-treatment (0.35 µg/g) decreased significantly to 0.04 µg/g when time was 15 min ( p < 0.05). In comparison to control (10 min), the VI pre-treatment in KCl and NaCl for 15 min reduced the relative content of acrylamide by 95 and 91%, respectively, and VI in distilled water was able to decrease this value by 71%. Results indicated that monovalent cations (K and Na) were more effective in reducing acrylamide formation than divalent cation (Ca 2+ ) when the VI pre-treatment time increased to 15 min. In conclusion, VI as a pre-treatment for mono- and divalent cations in fried potato production could be a useful technique in industrial applications to reduce acrylamide formation in fries in a short time.

AbstractKefir drinks with sugar (5%, w/v), strawberry flavor (0.15%, v/v), and propolis extract (PE) at different ratios (0.150%, 0.225%, and 0.300%, v/v) were produced and stored at 4°C, and their physicochemical, rheological, microbiological, and sensory properties were monitored during storage. The ratio of PE and storage time had an insignificant effect on the dry matter, protein, fat contents, Commission Internationale de l'Eclairage (CIE) L* and a* color values, apparent viscosity, consistency coefficient, flow behavior index, Lactobacillus spp., Lactococcus spp., and yeast counts of kefir drinks (p > .05). The CIE b* values of kefir drinks increased with an increase in PE ratio (p < .05). All kefir samples exhibited a pseudoplastic flow behavior. Initially, the total antioxidant capacity of kefir drinks was 2.19 μmol TE/100 mL, which increased to 2.51 μmol TE/100 mL for kefir drinks with 0.225% PE. The total phenolic content and antioxidant capacity of kefir drinks with PE decreased during storage. PE addition did not influence the sensory color and taste liking scores of kefir drinks adversely until the 8th day of storage. In terms of odor liking scores, kefir drinks with 0.225% and 0.300% PE had a similar score to control drinks. Additionally, kefir drinks with 0.150% and 0.225% PE received an overall liking score similar to control drinks. Results indicated that the incorporation of PE at a ratio of 0.225% was recommended for the production of strawberry‐flavored kefir drinks with acceptable sensory characteristics and increased functional properties, and this product could be stored for up to 8 days.

Elaeagnus angustifolia L. belongs to the family of Elaeagnaceae, and its fruits are consumed as an appetizer. Mesocarp tissue of Elaeagnus fruits contains mainly carbohydrates while endocarp part (kernel) is rich in lipids. In this study, fatty acid profiles and nitrogen contents of the endocarp tissues of four different Elaeagnus angustifolia varieties naturally grown in the Western Mediterranean Region of Turkey were determined as well as the total phenolic and flavonoid contents and antioxidant activity of their mesocarp and exocarp tissues. The crude fat content of endocarp tissues of Elaeagnus fruits ranged from 24.45 to 30.13%, and the highest nitrogen content (0.205%) was in the Native variety. The dominant fatty acid in endocarp tissue lipids was linoleic acid (ca. 48%), and the content of mono- and polyunsaturated fatty acids in this tissue was about 90%. Varietal differences were found in the total phenolic and flavonoid contents and antioxidant activities of mesocarp and exocarp tissues. The mesocarp tissues of Sugar variety had the highest total phenolic content (161.9 mg GAE 100/g dry matter (dm)) and antioxidant activity (118.3 µmol Trolox® equivalent (TE) g dm) while the highest total flavonoid content (216.5 mg catechin equivalent (CE) 100 g dm) was in the exocarp tissue of Native variety. Results indicated that endocarp tissue lipids can be a good source of polyunsaturated fatty acids for human consumption in food, feed and cosmetics industries.

Abstract In this study, the lyophilized extracts of grape (Vitis vinifera L. cv. Dimrit) seeds [0 (control), 4, 5 and 6 mg/100 mL)] were incorporated into ayran drinks, and the total solids, fat, pH, acidity (% lactic acid) and CIELAB color values, total phenolic content, antioxidant activity values, some microbiological and sensory properties of ayran drinks were determined during storage at 4±1 °C for 10 days. The addition of grape seed extract powder (GSEP) had an insignificant effect on the pH, acidity and L* values of ayran drinks (p > 0.05), but the a* and b* color values of drinks increased as its concentration increased. The incorporation of GSEP into ayran drinks increased the total phenolic content and antioxidant activity values of samples significantly in comparison to control samples (p < 0.05). Addition of GSEP to ayran drinks did not change the counts of lactobacilli and lactococci in ayran drinks during storage. Panelists in sensory evaluation liked the flavor and color properties of control and ayran drinks with 4 mg/100 mL GSEP more than other samples (p < 0.05). Results indicated that GSEP might have a great potential to increase the antioxidant activity of ayran drinks, but its concentration is primarily limited by its bitter taste in drinks.

Raisins have been widely consumed for many years all around the world, and different grape cultivars and drying techniques are used in their production. Recently, mechanical drying systems have been used to overcome any undesirable effects that arise from sun-drying with grape cultivars that require fewer pesticides to minimize the risk of residues. Both seeded and seedless cultivars were preferred for drying in the past; however, seedless grape cultivars have been increasingly preferred for drying purposes in addition to their use as table grapes. For the first time, an alternative processing method (using an energy-saving heat pump dryer) and important quality characteristics (total phenolics, antioxidant activity, brix, colour analyses and sensory evaluation) of disease resistant/tolerant grape cultivars of different species that can be grown in humid regions were investigated in this study. First, the fresh fruits of nine different grape (Vitis spp.) cultivars grown in a humid ecology were analysed, and then so too were the important phytochemical and quality characteristics of raisins dried with an energy-saving heat pump dryer. The water activity of the raisins ranged from 0.71 (Özer Beyazı) to 0.42 (Kay Gray). The total phenolic contents of Muscat Bleu (65.96), Philipp (64.88) and Campbell Early (64.53 g GAE/100 g db) berries were the highest (p < 0.05). The fresh berries of the Kishmish Vatkana cultivar had the lowest antioxidant activity, as determined by the 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay (525.81 mmol TE/100 g) (p < 0.05). The total phenolic contents of raisins ranged from 12.76 to 13.58 g GAE/100 g fw. The highest value on a dry weight basis was 19.30 g GAE/100 g for the raisins of the Özer Beyazı cultivar (p < 0.05). The highest antioxidant activity value on a dry weight basis was found for the raisins of Özer Beyazı (991.01 mmol TE/100 g) using the DPPH assay. The raisins of the Philipp cultivar had an antioxidant activity of 7893.51 mmol TE/100 g db, as determined by the ferric reducing antioxidant potential (FRAP) assay, which was significantly higher than those of other cultivars, with the exception of Muscat Bleu (p < 0.05). The range for antioxidant activity values provided by the cupric reducing antioxidant capacity (CUPRAC) assay was high, and the highest value was found for the raisins of the Philipp cultivar (4505.21 mg Trolox/100 g fw) (p < 0.05). The results indicated that the raisins of the seedless Rhea and Kishmish Vatkana cultivars can be appreciated more than those of the other cultivars, both in terms of their bioactive content and sensory scores, and the raisins of these cultivars, which can be grown in humid regions, hold a great deal of potential for grape growers.

Rotavirus and astrovirus are two important foodborne pathogens for humans. This study was aimed to investigate the presence of viruses in four slaughterhouses. In the study, swab samples were obtained from both hands of sixty butchers working in slaughterhouses and different sections of meat processing plants and twenty-nine tools and equipment used in slaughterhouses to determine rotavirus and astrovirus antigens by ELISA. Personnel interviews were also held with the butchers to obtain information regarding their gender, age, education level, hygiene training, smoking status, habits of glove use during working as well as whether they had digestive problems in the period of study. Results of swab analyses indicated that rotavirus antigen was found in a butcher of a slaughterhouse. There was no rotavirus antigen in any tool and equipment used in slaughterhouses. Also, there was no astrovirus antigen in neither employee nor tool and equipment. Results showed that there was a risk of rotavirus contamination from personnel working in slaughterhouses where general hygiene rules were not fully implemented. It can be concluded that personal health consciousness and hygiene practices before and during working in a slaughterhouse are crucial for personnel protection against rotavirus or astrovirus infections.

The main purpose of this study is to determine the contents of 3 major phenolic compounds (gallic acid, catechin, and epicatechin) in 22 different grape cultivars/hybrids obtained from 2 different breeding programs. Additionally, changes in these phenolic components in the grape leaves of some resistant/tolerant species were determined in relation to powdery and downy mildew diseases in viticulture. The skin, pulp, and seeds of grape berries were analysed over two years, while changes in the phenolic contents of grape leaves were determined before and after these diseases for two years. The major phenolic contents of new hybrids/cultivars were compared with those of popular cultivars in different parts of the grapes, and significant differences in phenolic contents were found among hybrids/cultivars and different grape parts. Variations in the contents of phenolics in grape seeds, skins, and pulp were high, but seeds contained higher levels of these phenolics than pulp and skin. Analyses of the relationship between two viticultural diseases and phenolic changes in resistant/tolerant cultivars in relation with the susceptible “Italia” cultivar revealed that an increase in the content of the phenolic compounds was found after powdery mildew disease. Hybrids/cultivars with high phenolic contents are recommended to develop new superior cultivars, which are resistant to grape fungal diseases, in breeding programs.

In this study, ultrasound application at two different frequencies (37 or 80 kHz) and durations (15 or 30 min) was used as a pre-treatment for raw broiler breasts, and its effect on cooling, color, textural and sensory characteristics of cooked broiler breasts during vacuum cooling process was determined. The anterior and posterior parts of broiler breast halves were carefully removed, and these parts with a 20 mm width were named as the regions A and B, respectively. Both regions were vacuum-packed and pre-treated by ultrasound, followed by oven-cooking in aluminum foils, and cooling time, weight loss and temperature distribution characteristics were determined. Besides sensory and textural properties, the effect of the ultrasound pre-treatment on the pH, dry matter and ash contents and color (CIELAB) values of cooked breasts was determined. During vacuum cooling, ultrasound pre-treatment significantly reduced cooling time required to cool cooked broiler breasts from 85 °C to 12.5 °C, and the lowest values for the regions A and B were obtained for the 30 min ultrasound pre-treatment at 37 kHz as 12.72 and 14.61 min, respectively (p < 0.05). The cooling losses of breasts from the regions A and B were 12.64 and 11.61%, respectively. In comparison to immersion pre-treatment, increasing the frequency and duration of ultrasound pre-treatment generally decreased cooking loss values for both A and B regions while cooling loss increased. Instrumental hardness values of breast samples for the 15 min ultrasound pre-treatment decreased while they increased with the 30 min pre-treatment (p < 0.05) at both frequencies. The redness values (a*) increased by ultrasound pre-treatment while the highest value was found for a 30 min pre-treatment at 80 kHz for both regions. Sensory hardness (on a 14.5 cm scale) results indicated that the highest value (9.33) was determined for a 30 min ultrasound pre-treatment at 37 kHz while the ultrasound pre-treatment at 37 kHz for 15 min had no negative effect on hardness compared to control samples (p > 0.05). In conclusion, ultrasound pre-treatment can be successfully used for the vacuum cooling process of broiler breasts for the reduction of cooling time, and a 30 min ultrasound pre-treatment at 37 kHz can provide relatively superior cooling characteristics.