摘要： 为探究不同解冻方式(静水解冻、流水解冻、微波解冻、超声解冻)对虹鳟鱼品质的影响，通过测定解冻曲线、感官评定、色泽、质构、保水性、K值、丙二醛含量以及微观结构等，比较分析不同解冻方式下虹鳟鱼品质间的差异。结果显示：静水解冻和流水解冻耗时较长(13.2 min和10.5 min)，且鱼肉保水性与质构特性较差；微波解冻耗时最短(4.2 min)，但鱼肉脂肪氧化程度显著高于其他解冻方式(P<0.05)，K值最大(51.87%)，表明鱼肉鲜度较差；超声解冻耗时较短(5.7 min)，相较于其他解冻方式，可有效维持鱼肉的保水性和质构特性，鱼肉呈亮橙色，肌肉纤维保持完整，能够有效减缓鱼肉脂肪氧化，更适用于工厂大批量解冻。因此，超声解冻既能显著提高解冻效率，又能更好地保持解冻后虹鳟鱼的鲜度和口感，是比较理想的虹鳟鱼解冻方式。研究可为提升虹鳟鱼加工产品质量、满足市场需求以及推动产业发展提供一定理论依据。

关键词: 虹鳟鱼, 解冻方式, 保水性, 脂肪氧化, 品质

Abstract: Rainbow trout (Oncorhynchus mykiss) is known for its tender, delicious, and nutritious flesh. To preserve its freshness, choosing an appropriate thawing method is crucial for maintaining fish meat quality. This study aims to identify the optimal thawing method to enhance the quality of thawed rainbow trout. To comprehensively investigate the effects of different thawing methods (hydrostatic thawing, flowing water thawing and microwave thawing) on the quality of rainbow trout, so as to screen out the most suitable thawing methods to improve the quality of thawed rainbow trout. This study employed a series of detection methods to systematically measure thawing curves, water-holding capacity, color changes, texture properties, malondialdehyde content, K value, microscopic structural characteristics, and sensory evaluation. A comprehensive comparative analysis was conducted on the quality differences of rainbow trout under different thawing methods. While hydrostatic thawing and flowing water thawing are simple to operate, they are time-consuming, taking 13.2 min and 10.5 min, respectively. Moreover, the water-holding capacity and texture properties of the fish after thawing were poor, affecting the final quality of the fish. Microwave thawing was the fastest, requiring only 4.2 min, but it had a significant drawback: the fish exhibited higher lipid oxidation, with a K value of 51.87%, significantly higher than that of other thawing methods (P<0.05), indicating a substantial impact on fish freshness. In contrast, ultrasonic thawing not only took less time (5.7 min) but also excelled in maintaining the water-holding capacity and texture properties of the fish. The thawed fish had a bright orange color, intact muscle fibers, clear microscopic structure, and effectively slowed the process of lipid oxidation, demonstrating unique advantages in preserving fish quality. Ultrasonic thawing not only meets consumers' expectations for the appearance quality of food but also aligns with the market's demand for high-quality ingredients, showing good market acceptance and potential commercial value. Therefore, ultrasonic thawing is more suitable for large-scale industrial thawing operations, as it can significantly improve thawing efficiency while better maintaining the freshness and taste of rainbow trout post-thawing. These findings provide a strong theoretical basis and practical guidance for enhancing rainbow trout product quality and processing efficiency, reducing thawing time and energy consumption, meeting the demand for high-quality aquatic products, and promoting related industry development.

Key words: rainbow trout, thawing methods, water-holding capacity, fat oxidation, quality