The effects of high hydrostatic pressure (HHP) treatments (200, 300, and 400 MPa for 1, 3, 5 and 10 min) on the shelling efficacy (the rate of shelling, the rate of integrity and yield of razor clam meat) and the physicochemical (drip loss, water-holding capacity, pH, conductivity, lipid oxidation, Ca2+ -ATPase activity, myofibrillar protein content), microbiological (total viable counts) and microstructural properties of fresh razor clam (Sinonovacula constricta) were investigated. HHP treatments significantly (P < 0.05) increased shelling efficiency, water-holding capacity, pH, conductivity, and lipid oxidation, and HHP-treated razor clam showed lower levels of microorganisms and drip loss than untreated razor clam. Levels of thiobarbituric acid reacting substances (TBA) in HHP-treated razor clam were greatly increased (up to 0.93 ± 0.09 mg MDA/kg at 400 MPa for 10 min) which was caused by the formation of hydroperoxides during HHP treatment. All HHP treatments were found to have adverse effects on the activity of Ca2+ -ATPase and the content of myofibrillar protein (MP), which might be due to the substantial damage to the tertiary structure of proteins at high pressure. Moreover, scanning electron microscopy (SEM) revealed the compaction of the muscle fibers and a decrease in the extracellular space with increasing pressure and holding time. This phenomenon was mainly correlated with the compaction of muscle fibers and denaturation, aggregation, and gelation of muscle protein triggered by high pressure. In general, HHP could be applied as a safe and effective nonthermal technology to produce high-quality shelled razor clam. PRACTICAL APPLICATION High hydrostatic pressure (HHP) is now well known as a nonthermal processing technology and becoming increasingly acknowledged. However, it has not been widely applied to shell seafood due to its uncertain influence on its quality and shelling property. This study could provide valuable information regarding the shelling efficacy, physicochemical properties, and microstructure of razor clam treated by HHP. And it demonstrated that HHP showed a positive impact on quality of razor clam treated by HHP.

中文翻译：

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高静水压力对新鲜蛏子（Sinonovacula constricta）脱壳效果、理化性质和微观结构的影响

高静水压力 (HHP) 处理（200、300 和 400 MPa，1、3、5 和 10 分钟）对脱壳效果（脱壳率、蛏肉完整率和产量）的影响和研究了新鲜蛏子（Sinonovacula constricta）的物理化学（滴水损失、持水能力、pH、电导率、脂质氧化、Ca2+ -ATP酶活性、肌原纤维蛋白含量）、微生物学（总活菌数）和微观结构特性。HHP 处理显着 (P < 0.05) 提高了脱壳效率、持水能力、pH、电导率和脂质氧化，并且 HHP 处理的蛏子显示出低于未处理的蛏子的微生物水平和滴水损失。HHP 处理的蛏子中的硫代巴比妥酸反应物质 (TBA) 水平大大增加（高达 0.93 ± 0. 09 mg MDA/kg at 400 MPa for 10 min) 这是由 HHP 处理过程中氢过氧化物的形成引起的。发现所有HHP处理对Ca2+-ATP酶的活性和肌原纤维蛋白(MP)的含量都有不利影响，这可能是由于高压下对蛋白质三级结构的实质性破坏。此外，扫描电子显微镜 (SEM) 显示随着压力和保持时间的增加，肌肉纤维的压实和细胞外空间的减少。这种现象主要与高压引发的肌肉纤维的紧缩和肌肉蛋白的变性、聚集和凝胶化有关。总的来说，HHP 可以作为一种安全有效的非热能技术来生产高质量的去壳蛏子。实际应用 高静水压力 (HHP) 现已作为一种非热处理技术而广为人知，并得到越来越多的认可。然而，由于其对其品质和脱壳性能的不确定性影响，尚未广泛应用于贝类海鲜。本研究可为 HHP 处理的蛏子的脱壳效果、理化性质和微观结构提供有价值的信息。表明HHP对HHP处理的蛏子品质有积极影响。HHP处理蛏子的微观结构和微观结构。表明HHP对HHP处理的蛏子品质有积极影响。HHP处理蛏子的微观结构和微观结构。表明HHP对HHP处理的蛏子品质有积极影响。