Abstract: Bivalves, a significant marine aquatic resource, possess unique muscle structure and protein composition, which hold immense importance in food processing and nutritional research. This paper systematically reviews the structural characteristics, contraction mechanism, and energy metabolism pattern of the adductor muscle of bivalve and examines the histological and biochemical differences between the striated and smooth adductor muscles. This article also reviews the effects of thermal processing and frozen processing on muscle contraction and analyzes the relationship between paramyosin and processing characteristics. It aims to establish a theoretical foundation for bivalve processing, thereby enhancing the nutritional value and market competitiveness of bivalve products.

Key words: bivalves; striated adductor muscle; smooth adductor muscle; muscle structure; protein characterization; paramyosin