采用空气、低温、热水、流水、超声和微波解冻，探究不同解冻方式对鱼丸品质的影响。通过分析解冻时间、保水性、色泽、pH、挥发性盐基氮(TVB-N)、硫代巴比妥酸(TBARS)、质构和微观结构，评价解冻方式对鱼丸的影响。结果表明：微波能快速解冻冷冻鱼丸，但处理后鱼丸保水性、质构指标差，局部过热现象明显。超声解冻后鱼丸保水性好，解冻损失仅为2.60%，且TVB-N（3.85 mg/100g）和TBARS值（0.54 mgMDA/kg）偏低。与其他解冻方式相比，低温解冻鱼丸的解冻损失和蒸煮损失最低（分别为2.24%、1.97%），硬度、弹性、胶着性与咀嚼性较好，扫描电镜结果显示鱼丸肌肉结构紧密，损伤最小。空气解冻鱼丸蛋白质降解程度高，TVB-N值最高（5.60 mg/100g）。流水解冻同样会加重蛋白质降解，其TVB-N与空气解冻无差异。不同方式解冻后鱼丸色泽、pH没有明显差异。综合比较而言，超声波处理能维持鱼丸保水性，对蛋白质与脂质影响较小，是比较理想的鱼丸解冻方式，但其操作参数仍需要进一步探索。低温解冻的质构性质较好，适合普通消费者使用。

Six different thawing methods were used which included air thawing, refrigerated thawing, hot water thawing, flowing water thawing, ultrasound thawing and microwave thawing, in order to investigate the effects of different thawing methods on the quality of frozen fish ball. In this study, the thawing time, water holding capacity, color, pH, total volatile basic nitrogen (TVB-N) content, thiobarbituric acid-reactive substance (TBARS) content, texture characteristics and microstructure were measured to evaluate the quality after thawing. The results showed that the microwave thawing was a rapid method, but the water holding capacity after thawing was the worst, especially resulted in obvious local overheating phenomenon and poor texture characteristics. Ultrasound thawing led to the better water holding capacity, and its thawing loss, TVB-N content and TBARS content were only 2.60%,3.85mg/100g and 0.54 gMDA/kg, respectively. Compared with other thawing methods, refrigerated thawing had minimum thawing loss and cooking loss (2.24% and 1.97%, respectively), the hardness, springiness, gumminess and chewiness value were better than others. Microscopic observation showed that the muscle structure in the refrigerated thawing fish balls were compactly, with minimal damage. Air thawing promoted the degradation of protein, with maximal TVB-N content (5.60 mg/100g). There was insignificant difference in TVB-N content between air thawing and flowing water thawing, because this method also aggravated the protein degradation. There were no significant differences in the color and pH of fish balls among different methods. The results of comprehensive analysis showed that ultrasound thawing could maintain the water holding capacity, and its effect on protein and lipid was slight, so it was the optima thawing method. However, the parameters of ultrasound thawing still need to be studied. Besides, the refrigerated thawing with less effect on texture characteristics may be suitable for consumers.