本研究利用不同温度的热压蒸汽短时作用于贻贝进行开壳处理，并研究了热压处理的脱壳机理。结果表明145 ℃保温1分钟得到的贝肉品质较好；热压处理贻贝闭壳肌的SDS-PAGE结果显示肌球蛋白轻链、重链条带消失；红外图谱显示其蛋白质三级结构非共价键断裂，贻贝闭壳肌蛋白产生凝胶化转变；结缔组织胶原蛋白在玻璃化温度时转化成明胶，DSC结果显示其玻璃化温度在134 ℃左右；电镜观察闭壳肌外观发现热压处理后闭壳肌纤维断裂情况明显，高倍电镜下观察到贻贝闭壳肌在未经处理时蛋白呈球形分散，热压处理后能够产生强于水煮处理的凝胶结合，闭壳肌中的功能蛋白经过处理后变性程度较大，以上表明闭壳肌体系失去胶束强度，从而达到闭壳肌同贝壳脱壳的目的。因此，热压处理方法在减少贝肉品质破坏和提高贻贝开壳率上的效果优于传统的水蒸煮开壳方法。

Heat-pressure steam treatments at various temperatures were used for short periods to shuck mussels, and the optimal shucking mechanism using heat-pressure treatment was determined. The results showed that mussel meat treated at 145 ℃ for 1 min had the highest quality among all of the treated meats. The results of SDS-PAGE showed that bands of actomyosin light chain and heavy chain disappeared after the heat-pressure treatment. Based on the infrared spectrum, the non-covalent bond of its protein tertiary structure ruptured, and the proteins of the adductor muscle in mussels showed gelation. Collagen in the connective tissue changed to gelatin at the glass transition temperature. The results of differential scanning calorimetry showed that the glass transition temperature was approximately 134 ℃. An electron microscope was used to observe the appearance of adductor muscles, and after heat-pressure treatment, there was clear breakage in the fibers of adductor muscles. The adductor protein was spherically scattered before the treatment, but when it was treated by the heat-pressure method, it displayed stronger gel combination than the adductor protein treated by boiling in water, and the functional proteins in the adductor muscle degenerated to a larger degree after treatment. Therefore, the heat-pressure treatments made the adductor muscle system of mussels lose micelle intensity, and achieved the purpose of separating the adductor muscle from the shell. In conclusion, heat-pressure treatment was more effective than the traditional method of boiling in reducing damage to the meat and improving the efficiency of shucking.

浙江省科技厅重大科技专项重大农业项目（2013C02023-1）