超高压处理牡蛎开壳工艺研究OA

[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.