Abstract: With the aim to study the effect of ultra high pressure (UHP) on the shelling and quality of shrimp meat, Solenocera melantho was subjected to UHP treatment (100?500 MPa), and evaluated for salt-soluble protein content, total sulfhydryl content and Ca2+-ATPase activity of myofibrillar protein, as well as the color, texture and ultrastructure of shrimp muscle. The results indicated that UHP at 200 and 300 MPa could improve the shelling efficiency while maintaining the integrity and quality of shrimp meat, but shrimp meat showed some degree of curing at 400 and 500 MPa. Compared with the control group, the hardness, springiness and chewiness of shrimp meat increased by 35.37%, 7.46% and 24.93% respectively, the surface hydrophobicity rose, but the salt-soluble proteins content, total sulfhydryl content and Ca2+-ATPase activity of myofibrillar protein had no significant differences at 200 MPa. After treated with 300, 400 and 500 MPa, the saltsoluble protein content, total sulfhydryl content and Ca2+-ATPase activity of myofibrillar protein decreased. Taking into account both shelling efficiency and the influence of UHP on the biochemical characteristics of shrimp protein, a pressure of 200 MPa was suitable to treat S. melantho. These results can provide a full support for the industrial application of UHP in the shucking of S. melantho in the production of frozen shrimp.

Key words: Solenocera melantho, ultra high pressure, shelling, myofibrillar protein