渔业研究2026，Vol.48Issue(3)：373-380,8.DOI:10.14012/j.jfr.2025122
超高压处理牡蛎开壳工艺研究
Research on the ultra-high pressure oyster shelling process
摘要
Abstract
[Background]Oysters(Crassostrea spp.)are a major aquaculture species in China,valued for their high nutritional content,with a national production exceeding 7.25 million tonnes in 2024.However,industrial-scale processing is often hindered by the conventional manual shelling method,which is inefficient and labor-in-tensive.Ultra-high pressure(UHP)technology,a non-thermal process,has shown promise for shelling aquatic products.Nevertheless,comprehensive studies focusing on the efficacy,optimization,and mechanisms of UHP for oyster shelling are still lacking,limiting its industrial adoption.[Objective]This study aimed to systemati-cally investigate the effects of UHP parameters—pressure,holding time,and holding temperature on the shelling efficiency and sensory quality of oysters.The goal was to optimize the shelling process and establish a theoretical foundation for industrial implementation.[Methods]Single-factor experiments were conducted to evaluate the effects of different pressure,holding times,and holding temperatures on the shelling rate,shelling size,shell-meat separation rate,meat yield,and sensory score.Orthogonal test was then employed to optimize and identify the best shelling parameters.[Results]The single-factor experiments demonstrated that increasing holding time,pressure,and holding temperature improved the shelling rate,shell-meat separation rate,and meat yield,while excessively high levels of these parameters adversely affected sensory score.Analysis of the ortho-gonal test indicated that pressure had the greatest influence on the sensory score,followed by holding tempera-ture and holding time.The optimal conditions were determined to be a holding time of 3 minutes,a pressure of 250 MPa,and a holding temperature of 20℃.Under these conditions,the process achieved a 96.67%shelling rate,92.22%shell-meat separation rate,96.67%meat yield,a 6.91 mm shelling size,and a sensory score of 32.7.[Conclusion]UHP treatment proved to be an efficient method for shelling oysters while maintaining their sensory quality.The optimal process(3 min,250 MPa,20℃)demonstrates significant potential for industrial promotion and application.关键词
超高压/牡蛎/开壳/工艺优化Key words
ultra-high pressure/oysters/shelling/process optimization分类
农业科技引用本文复制引用
陈婉婷,张泓麟,王晓燕,苏永昌,王永明,陈绪龙,陈晓婷,林河通,刘智禹..超高压处理牡蛎开壳工艺研究[J].渔业研究,2026,48(3):373-380,8.基金项目
福建省促进海洋与渔业产业高质量发展专项(FJHYF-L-2023-13) （FJHYF-L-2023-13）
福建省海洋与渔业综合服务专项资金项目(FYZF-KTYJ-2025-12) （FYZF-KTYJ-2025-12）
福建省自然科学基金项目(2023J011326) （2023J011326）
