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Marine Bivalve Shell-Opening Techniques and Their Impact on Nutritional Quality: Advances in Research
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Wenhui SHANG1, 2, 3, 4, Yang ZHANG2, 3, 4, Changfeng XUE2, 3, 4, Dongxue WANG2, 3, 4, Mingshu YANG2, 3, 4, Yaqin HU2, 3, 4, *
Science and Technology of Food Industry | 2026, 47(5) : 474 - 483
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Science and Technology of Food Industry | 2026, 47(5): 474-483
• Reviews •
Marine Bivalve Shell-Opening Techniques and Their Impact on Nutritional Quality: Advances in Research
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Wenhui SHANG1, 2, 3, 4, Yang ZHANG2, 3, 4, Changfeng XUE2, 3, 4, Dongxue WANG2, 3, 4, Mingshu YANG2, 3, 4, Yaqin HU2, 3, 4, *
Affiliations
  • 1Yazhou Bay Innovation Institute, Hainan Tropical Ocean University, Sanya 572025, China
  • 2College of Food Science and Engineering, Hainan Tropical Ocean University, Sanya 572022, China
  • 3Hainan Provincial Academician Team Innovation Center, Hainan Tropical Ocean University, Sanya 572022, China
  • 4Marine Food Engineering Technology Research Center of Hainan Province, Hainan Tropical Ocean University, Sanya 572022, China
Published: 2026-03-01 doi: 10.13386/j.issn1002-0306.2025020256
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The current sales model is inadequate to handle the massive influx of marine bivalves during peak seasons. Intensive processing is essential needed to prevent resource wastage. Disconnecting the adductor muscle from the shell is a critical step prior to further processing. Nutritional quality is a key indicator for evaluating marine bivalves after shucking. To minimize the impact of shucking technologies on nutrient retention, researchers have optimized both non-thermal shucking technologies and thermal processing-based shucking methods. However, the effects of these different techniques on nutritional quality vary significantly. This paper reviews the characteristics, research advancements, and developmental trends of non-thermal and thermal shucking technologies used in marine bivalve processing, and analyzes their impacts on key nutrients in bivalve meat, including proteins, lipids, and carbohydrates. By systematically analyzing shucking technologies and their effects on nutritional quality, this study aims to provide novel insights and technical guidance for related research areas.

marine bivalve  /  adductor  /  shucking technologies  /  nutritional quality  /  research progress
商文慧, 张阳, 薛长风, 王冬雪, 杨明树, 胡亚芹. 海水贝类开壳技术及其对营养品质的影响研究进展. 食品工业科技, 2026 , 47 (5) : 474 -483 . DOI: 10.13386/j.issn1002-0306.2025020256
Wenhui SHANG, Yang ZHANG, Changfeng XUE, Dongxue WANG, Mingshu YANG, Yaqin HU. Marine Bivalve Shell-Opening Techniques and Their Impact on Nutritional Quality: Advances in Research[J]. Science and Technology of Food Industry, 2026 , 47 (5) : 474 -483 . DOI: 10.13386/j.issn1002-0306.2025020256
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Year 2026 volume 47 Issue 5
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doi: 10.13386/j.issn1002-0306.2025020256
  • Receive Date：2025-03-03
  • Online Date：2026-10-24
  • Published：2026-03-01
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  • Received：2025-03-03
Affiliations
    1Yazhou Bay Innovation Institute, Hainan Tropical Ocean University, Sanya 572025, China
    2College of Food Science and Engineering, Hainan Tropical Ocean University, Sanya 572022, China
    3Hainan Provincial Academician Team Innovation Center, Hainan Tropical Ocean University, Sanya 572022, China
    4Marine Food Engineering Technology Research Center of Hainan Province, Hainan Tropical Ocean University, Sanya 572022, China
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表12种不同金属材料的力学参数
科
Family		 属数
Number of
genus		 种数
Number of
species		 占总种数比例
Percentage of
total species (%)		 属
Genus		 种数
Number of
species		 占总种数比例
Percentage of total
species (%)
鹅膏菌科Amanitaceae 2 11 5.26 鹅膏菌属 Amanita 10 4.78
小菇科 Mycenaceae 2 12 5.74 丝盖伞属 Inocybe 5 2.39
多孔菌科 Polyporaceae 8 14 6.70 蜡蘑属 Laccaria 5 2.39
红菇科 Russulaceae 3 23 11.00 小皮伞属 Marasmius 6 2.87
小菇属 Mycena 11 5.26
光柄菇属 Pluteus 5 2.39
红菇属 Russula 17 8.13
栓菌属 Trametes 5 2.39
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