为探索超高压对牡蛎开壳效率及肌原纤维蛋白生化特性的影响，采用超高压处理鲜活牡蛎，以手工开壳作为对照，通过测定不同超高压条件对牡蛎开壳率、开壳大小以及得肉率考察压力对开壳效果的影响，通过测定牡蛎肉的持水率、色差、肌原纤维蛋白含量、Ca2＋-ATPase活力、总巯基含量、羰基含量以及表面疏水性，探究超高压处理对牡蛎品质及肌原纤维蛋白生化特性的影响。结果显示：在300 MPa条件下保压1 min能提高牡蛎的开壳效果，开壳最大，为2.3 cm，得肉率最高，为98.48%；随着压力的增加，牡蛎肉持水率先增大后降低，L*值逐渐增加，a* 值和b* 值逐渐减小，与手工开壳组相比，牡蛎外观偏黄。超高压开壳后的牡蛎肌原纤维蛋白总巯基含量、Ca2＋-ATPase活力降低，表面疏水性和羰基含量增加，表明超高压处理会使牡蛎蛋白质发生变性和氧化。研究结果可为牡蛎在超高压开壳过程中肉和肌原纤维蛋白品质的控制提供一定的参考。

To explore the impact of ultra-high pressure on the efficiency and myofibrillar protein biochemical properties of oysters, the study used ultra-high pressure treatment of oysters, using manual shelling as a control, by measuring the effect of pressure on opening rate, opening size, and meat yield under different ultra-high pressure conditions, and by measuring the water holding capacity, color difference, mass concentration of myofibrillar protein, Ca2+-ATPase activity, total sulfhydryl content, carbonyl content and surface hydrophobicity of oyster. To explore the effects of ultra-high pressure treatment on oyster quality and biochemical properties of myofibrillar protein. The results showed that holding pressure for 1 min at 300MPa could improve the shelling effect of oysters, the largest shell opening was 2.3cm, and the meat yield was the highest, 98.48%. With the increase of pressure, the water holding capacity of oyster meat first increases and then decreases, the L* value gradually increases, the a* value and the b* value gradually decrease, and the oysters are yellowish compared with the manual opening group. The UHP treatment resulted in a decrease in the total sulfhydryl content, Ca2+-ATPase activity, surface hydrophobicity, and carbonyl content of oyster myofibrillar protein, indicating that the UHT treatment would denature and oxidize the oyster protein. The results of the study can provide a certain reference for the quality control of meat and myofibrillar protein in oysters during the ultra-high pressure shelling process.