Abstract: This study compared the effects of five different thawing methods namely water soaking, running water thawing, salt water soaking, air thawing ((10 ± 1) ℃) and refrigeration on the quality of frozen Dosidicus gigas. The results showed that the thawing time with running water was the shortest, followed by salt water thawing. The thawing loss and cooking loss of five thawed samples were significantly different (P < 0.01). Water holding capacity of salt water thawing and refrigeration thawing were higher than those of water soaking thawing and air thawing, which was confirmed by low-field nuclear magnetic resonance (LF-NMR). Carbonyl, sulphur and dimer tyrosine contents of five thawed samples were significantly different (P < 0.01) at ?18, ?4 and 0 ℃. Taking protein oxidation indexes into account, salt water thawing and refrigeration thawing were considered to be the most suitable methods to thaw frozen Dosidicus gigas. Furthermore, there was a certain association between the reduction in water-holding capacity and protein oxidation.

Key words: Dosidicus gigas, thawing method, water holding capacity (WHC), protein oxidation