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380 渔 业 研 究 第 48 卷

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Wen L H, Chen Q H, Xuan X T, et al. Effects of ultra- 372.

Research on the ultra-high pressure oyster shelling process

CHEN Wanting ，ZHANG Honglin ，WANG Xiaoyan ，SU Yongchang ，WANG Yongming ，
3
1
2*
1
1
3
1
2
CHEN Xulong ，CHEN Xiaoting ，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;
3. Fujian Oyster Technology Co., Ltd., Quanzhou 362141, China)
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.
Key words: ultra-high pressure; oysters; shelling; process optimization