This study analyses the impact of high-pressure processing (HPP) on the shelling efficacy and meat quality of fresh crayfish. HPP at various pressures(150，200，250 and 300 MPa) and time(1，3，5，7 min) was used for assisted shelling of fresh crayfish. Evaluation of the shelling properties by shelling time and meat integrity. The quality of fresh crayfish was evaluated by the myofibrillar protein content, surface hydrophobicity, Ca2+-ATPase activity, carbonyl content, and total sulfhydryl content of myofibrillar protein, which could represent the degree of myofibrillar protein denaturation. The results showed that HPP is an effective method for fresh crayfish shucking. The shucking time of crayfish decreases with increasing pressure. meat integrity rate up to 100% in all UHP treatment groups except the 150 MPa, 3 min treatment group. Appropriate pressure reduced the drop loss of crayfish, and the drop loss of crayfish was 7.25% and 9.16%, respectively, With treatment of 200 MPa、1 min and 300 MPa、5 min. As the pressure increased, the myofibrillar protein content、Ca2+-ATPase activity, and total sulfhydryl content tended to decrease, but the surface hydrophobicity and carbonyl content tended to Increase. The myofibrillar protein denaturation of crayfish meat was obvious after 300 MPa(1、3、5 min) treatment． the treatment of 200 MPa (1 min), which can significantly improve shucking efficiency and maintain the good quality of crayfish. The results of this study can provide a technical reference for applying HHP to fresh crayfish shucking.
