本文以传统冷冻处理（FT）为对照，研究超高压协同冷冻处理（FT+200、300、400 MPa，1、3、5 min）对南美白对虾脱壳（脱壳时间、虾仁完整率及得肉率）及其品质（汁液流失率、持水性、pH、色泽和质构参数）的影响。结果表明：超高压协同冷冻处理有利于南美白对虾的脱壳，FT+300 MPa，1 min条件下脱壳时间较未处理、FT组分别缩短59.80%、13.54%，得肉率分别提高30.92%、7.25%，虾仁完整率明显提高。超高压协同处理后，由冷冻引起的汁液流失率显著降低，持水性显著提高，与未处理组鲜虾无显著差异；虾仁内部亮度L*、白度和总色差显著升高，压力≥300 MPa、保压时间≥3 min条件下虾仁呈现熟化现象；随着压力增加，虾仁硬度、咀嚼性增加，弹性下降。综合脱壳效果及其品质特性指标，FT+300 MPa，1 min处理可在显著提高脱壳效果的同时保持虾仁的良好品质，是一种较为理想的辅助脱壳手段。

In order to determine the effect of high hydrostatic pressure combined with freezing (FT-HHP) on the shucking and quality of Penaeus vannamei, the fresh shrimps were froze and subjected to high hydrostatic pressure processing (200, 300 and 400 MPa at ambient temperature for 1, 3 and 5 min). The effect of FT-HHP on the shucking of shrimps was determined by investigating shucking time, integrity and shrimp meatyield. The changes in drip loss, water binding capacity (WBC), pH, color and texture of peeled shrimps as afunction of shucking conditions were determined. The results showed that FT-HHP is an effective method for Penaeus vannamei shucking. Under the co-treatment of 300 MPa, 1 min with freezing, the integrity of shrimp meat improved significantly, the shucking time decreased by 59.80% and 13.54%respectively, and shrimp meatyield increased by 30.92% and 7.25%respectively compared to the untreated and freezing samples. FT-HHP treatment observably reduced the drip loss of shrimp caused by the freezing process, and remarkably increased the WBC, and had no significant change compared with control group. After FT-HHP treatment, the L*, WI and ?E values of shrimps were enhanced obviously, and showed the cooked appearance at pressure ≥300 MPa, holding time≥3 min. With the increasing of treatment pressure, the hardness and chewiness increased, while the springiness decreased. According to the shucking performance and effect of FT-HHP on the quality characteristics of shrimps, co-treatment of 300 MPa, 1 min with freezing was suitable to treat Penaeus vannamei. It can significantly improve shucking efficiency, and maintain the good quality of shrimps. These results suggest that FT-HHP is a potent strategy for the shucking of Penaeus vannamei.

“十三五”国家重点研发计划项目（2016YFD0400304）；宁波市农业重大项目（2016C11016；2015C110002；2017C110006）