Abstract:

The optimal shucking conditions of squilla by ultra-high pressure (UHP) treatment were determined by examining
the effects of pressure (100-500 MPa) and holding time (1-20 min) on squilla meat yield, shucking time and water holding
capacity (WHC). The drip loss, texture and color variation of peeled squilla as a function of shucking conditions were
assessed. Results showed that compared with traditional manual shelling technique, the shucking time was reduced by 55%,
and meat yield was increased 26.28% when squilla was treated at 350–400 MPa for 8 min; meanwhile, WHC of shelled
squilla was 31.82%, drip loss rate －6.56%, color variation 12.46, hardness 214.396 g, springiness 0.891, chewiness 101.020
and cohesiveness 0.526. Therefore, using ultra-high pressure treatment, both shucking efficiency and texture properties of
squilla can be improved.

Key words: squilla, ultra-high pressure, shucking technique