Abstract: In view of the difficulties and low efficiency of manual shucking of fresh scallop(Patinopecten yessoensis), and the potential impact of traditional thermal treatment on the quality of fresh scallop(Patinopecten yessoensis), a precise shucking method based on instantaneous thermal treatment was proposed for scallop(Patinopecten yessoensis).Temperature is the key factor determining the effect and quality of scallop(Patinopecten yessoensis) shucking by thermal treatment.  In order to explore the precise shucking method of scallop(Patinopecten yessoensis) by instantaneous thermal treatment, the body shape parameters of scallop(Patinopecten yessoensis) were measured to construct a precise steam jet shucking method.By comparing the shucking integrity rate, color difference, juice loss rate, etc. of scallop(Patinopecten yessoensis) under different instantaneous thermal treatment conditions, combined with sensory evaluation analysis, the optimal instantaneous shucking parameters were determined.The results showed that compared with 140°C steam, the opening width of scallop(Patinopecten yessoensis) was larger, the shucking tensile value was smaller, and the shucking integrity rate was higher under the action of 160°C steam, thus determining the heat source temperature of instantaneous thermal treatment as 160°C.The longer the steam spraying time, the smaller the difficulty of scallop shucking, the larger the opening width, and the comprehensive sensory evaluation determined that the steam spraying time of instantaneous thermal treatment was 2s.For scallop(Patinopecten yessoensis) with a shuck length of 110-120 mm, a shuck thickness of 22-25 mm, and a weight of 100-125 g/piece, using steam spraying (160 °C, 2 s), the shucking integrity rate of scallop(Patinopecten yessoensis) was 100%, and the juice loss rate was 0.86%. The study showed that the precise shucking of scallop(Patinopecten yessoensis) by instantaneous thermal treatment could better maintain the quality of fresh scallops, providing a theoretical basis for the automated processing of scallops.

Key words: Patinopecten yessoensis, steam, shuck method, quality

摘要： 针对生鲜虾夷扇贝人工开壳存在开壳难和效率低，传统热处理开壳易影响生鲜品质等问题，提出了基于瞬时热处理的虾夷扇贝精准开壳方法。为了探明虾夷扇贝的瞬时热处理的精准开壳方法，通过测定虾夷扇贝的体型特征参数，构建精准化蒸汽喷射开壳方法；对比不同瞬时热处理条件下虾夷扇贝的开壳完整率、色差、汁液损失率等，结合感官评价分析，确定最优的瞬时开壳参数。结果显示：相对于140 ℃蒸汽，在160 ℃蒸汽作用下，虾夷扇贝的开口宽度更大，开壳拉力值更小，开壳完整率更高，因此确定瞬时热处理的热源温度为160 ℃；蒸汽喷射时间越长，虾夷扇贝的开壳难度越小，开口宽度越大，综合感官评定，确定瞬时热处理的蒸汽喷射时间2 s。壳长110~120 mm，壳厚22~25 mm，质量为100~125 g/枚的虾夷扇贝，采用蒸汽喷射(160 ℃、2 s)，虾夷扇贝开壳后的开壳完整率100%，汁液流失率0.86%。研究表明，采用瞬时热处理精准开壳能够较好地保持虾夷扇贝生鲜品质，为其自动化加工提供理论依据。

关键词: 虾夷扇贝, 蒸汽, 开壳, 品质