Page 153 - 《渔业研究》2026年第2期

296 渔 业 研 究 第 48 卷

Application of ultra-high hydrostatic pressure technology in shellfish processing

CHEN Wanting ，ZHANG Honglin ，WANG Xiaoyan ，SU Yongchang ，CHEN Xiaoting ，
1
1
2*
2
1
1
LIN Hetong ，LIU Zhiyu 2*
(1. College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China;
2. Key Laboratory of Cultivation and High-value Utilization of Marine Organisms in Fujian Province,
Fisheries Research Institute of Fujian, Xiamen 361013, China)
Abstract: [Objective] Shellfish represent a crucial aquatic resource in China, where the country maintains the
world’s largest aquaculture output. However, the traditional method of opening shells during processing is inef-
ficient and costly, significantly hindering industrial development. Ultra-high pressure technology, as a non-
thermal processing technique, has demonstrated notable advantages in shellfish shelling and preservation. This
paper aims to systematically review the current applications of ultra-high pressure technology in shellfish pro-
cessing, analyze its mechanisms and effects in terms of shelling, sterilization, and quality preservation, and
provide theoretical support and technical guidance for promoting its industrial application. [Progress] Ultra-
high pressure technology induces denaturation of the adductor muscle proteins in shellfish through hydrostatic
pressure, enabling efficient shell removal with a shelling rate reaching up to 100%, thereby significantly im-
proving meat yield and product integrity. Research indicates that various types of shellfish (oysters, scallops,
and abalones, etc) exhibit favorable shelling outcomes under pressure conditions of 200–400 MPa maintained
for 1–5 minutes. Furthermore, ultra-high pressure effectively inactivates microorganisms, alters the composi-
tion of spoilage flora, and extends shelf life, for example, increasing the shelf life of oysters from 6–8 days to 12
days. In terms of sensory attributes, ultra-high pressure treatment better preserves the original color, texture, and
flavor of shellfish, outperforming traditional thermal processing methods. Nutritional analysis reveals that ultra-
high pressure has minimal impact on proteins and lipids, thereby better preserving the nutritional value of shell-
fish, particularly in terms of water retention capacity and protein digestibility. [Prospect] Ultra-high pressure
technology offers multiple advantages in shellfish processing, including highly efficient shelling, effective steril-
ization, and superior quality preservation, making it a promising non-thermal processing method. Future re-
search should focus on optimizing process parameters, expanding its application to high-value shellfish species,
promoting localized equipment development and continuous production systems, and reducing associated costs.
Integrating ultra-high pressure with complementary technologies such as refrigeration and modified atmosphere
packaging can further enhance product preservation and market competitiveness. Ultra-high pressure techno-
logy is expected to become a mainstream method in shellfish processing, driving the aquatic products pro-
cessing industry toward greater efficiency, sustainability, and added value.
Key words: ultra-high pressure; shellfish; sterilization; de-shelling; preservation