Tuna is delicious and nutritious, and it needs to be thawed before consumption as sashimi. The quality of tuna is closely related to the thawing method. This paper studied natural air thawing, water soaking thawing, flowing water thawing, and microwave thawing. The best thawing method was obtained by analyzing the water holding capacity, texture, chromatic aberration and other indicators of tuna. The results showed that the pH of tuna was positively correlated with its water holding capacity while a negative correlation was observed between metmyoglobin (Met Mb) and redness value. Compared with other three thawing methods, water soaking had the lowest thawing loss rate, and water holding capacity and redness value of the tuna were the highest. Besides, it did not denature proteins obviously, and it arranged muscle bundles closely and the hardness and adhesiveness of the tuna were the best. In conclusion, water soaking thawing can better maintain the quality of tuna, and further research can be conducted to optimize the water soaking thawing process.
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