Abstract:To improve the thawing efficiency and quality of frozen minced fish during the production，radio frequency and other thawing methods were used to defrost the minced fish，and the temperature distribution of frozen fish after thawing in different ways was compared，and then，the texture，whiteness and expressible water content of the corresponding surimi products were analyzed.The results showed that the electrode gaps of the RF system was 14 cm，the time of thawing was shortest（5 min 40 s）.As the electrode gaps improved to 16 cm，the temperature uniformity of the minced fish was better than other electrode gaps，and experimental used 3 min intermittent thawing to alleviate the phenomenon of local overheating，improve the quality of surimi.The gelation of surimi after radio frequency thawing was not different from that of the traditional thawing method.The use of microwave thawed frozen minced fish with 0.125 W/g，due to the slight loss of water loss of gel strength，resulting in poor gel.The surimi，used by radio frequency，had white color，high expressible water content and good texture characteristics.