Objective Shellfish represent a crucial aquatic resource in China, where the country maintains the world's largest aquaculture output. However, the traditional method of opening shells during processing is inefficient and costly, significantly hindering industrial development. Ultra-high pressure technology, as a non-thermal processing technique, has demonstrated notable advantages in shellfish shelling and preservation. This paper aims to systematically review the current applications of ultra-high pressure technology in shellfish processing, analyze its mechanisms and effects in terms of shelling, sterilization, and quality preservation, and provide theoretical support and technical guidance for promoting its industrial application.

Progress  Ultra-high pressure technology induces denaturation of the adductor muscle proteins in shellfish through hydrostatic pressure, enabling efficient shell removal with a shelling rate reaching up to 100%, thereby significantly improving meat yield and product integrity. Research indicates that various types of shellfish (e.g., oysters, scallops, abalones) exhibit favorable shelling outcomes under pressure conditions of 200–400 MPa maintained for 1–5 minutes. Furthermore, ultra-high pressure effectively inactivates microorganisms, alters the composition of spoilage flora, and extends shelf life—for example, increasing the shelf life of oysters from 6–8 days to 12 days. In terms of sensory attributes, ultra-high pressure treatment better preserves the original color, texture, and flavor of shellfish, outperforming traditional thermal processing methods. Nutritional analysis reveals that ultra-high pressure has minimal impact on proteins and lipids, thereby better preserving the nutritional value of shellfish, particularly in terms of water retention capacity and protein digestibility.

Prospect  Ultra-high pressure technology offers multiple advantages in shellfish processing, including highly efficient shelling, effective sterilization, and superior quality preservation, making it a promising non-thermal processing method. Future research should focus on optimizing process parameters, expanding its application to high-value shellfish species, promoting localized equipment development and continuous production systems, and reducing associated costs. Integrating ultra-high pressure with complementary technologies such as refrigeration and modified atmosphere packaging can further enhance product preservation and market competitiveness. Ultra-high pressure technology is expected to become a mainstream method in shellfish processing, driving the aquatic products processing industry toward greater efficiency, sustainability, and added value.