Abstract:To explore the effects of five commonly used thawing methods（microwave thawing，4 ℃ thawing，15 ℃static thawing，10 ℃ flow thawing，20 ℃ normal temperature thawing）on quality determining characteristics of frozen chicken breast，the changes in physical indices including color，shear force，thawing loss rate，drip loss rate，and texture of chicken breast after thawing were determined and analyzed.Flow thawing at 10 ℃，and 4 ℃thawing could significantly reduce the shear force value of thawed chicken breast（P<0.05）.The myofibril fragmentation index（MFI）in the 20 ℃ normal temperature thawing group was significantly higher than that in the other groups（P<0.05）.The thawing loss rate and drip loss rate of chicken breasts thawed at 4 ℃ were significantly lower than those of other groups（P<0.05）.The texture characteristics hardness，elasticity，and chewiness of the samples in the 4 ℃ thawing group were better than the other groups.L*was higher than in other groups，and b*was relatively low.Therefore，4 ℃ thawing was the best thawing method among the five commonly used thawing methods，which could effectively reduce the loss of thawed chicken breast，slow down its color change，and improve the quality of thawed chicken breast.