为获得适合冻藏罗非鱼片的解冻方式，以解冻时间、解冻损失率、TBA值、K值和pH为指标，研究冰箱冷藏箱解冻（CT）、自然空气解冻（AT）、真空解冻（VT）和超声波解冻（UT）四种解冻方法对罗非鱼片品质的影响，并对解冻后鱼片的横切面进行扫描电镜观察。结果显示，与冰箱CT和AT相比，VT和UT的解冻时间较短（P<0.05），解冻损失率、TBA值、K值和pH的变化均较小（P<0.05）。扫描电镜显示，解冻对罗非鱼肉的微观结构均有一定的影响，但VT对鱼肉微观结构影响最小，能够最大程度地接近鲜鱼，UT对鱼肉的微观结构破坏较大，CT和ATD 影响较小且无明显差别。研究表明，真空解冻方法既能缩短解冻时间，又能较好地保持罗非鱼肉的理化品质和微观结构，其与自然空气解冻法相比，解冻时间减少97.7%，解冻损件率减少87.5%，TBA值下降92.3%，K值下降61.7%，微观组织结构保持完整，是解冻罗非鱼片的最佳方式。

To obtain the best thawing method for frozen tilapia fillets, this paper studied the effects of four thaw thawing methods, namely, chiller thawing in 4 °C refrigerator (CT), air thawing in ambient temperature (AT), vacuum-steam thawing (VT) and ultrasonic thawing (UT) on tilapia quality, by measuring the thawing time, thawing loss, 2-thiobarbituric acid (TBA), K value, and pH value, and observing the transverse section of thawed fillets using scanning electron microscope (SEM). Results indicated that, compared with CT and AT, the thawing time was significantly shorter (P<0.05) by VT and UT, and the thawing loss, TBA, K value and pH of thawed fillets varied slightly (P<0.05). SEM showed that thawing had an impact on the microstructure of muscles; the impact was minimal with VT method, ensuring the thawed tilapia similar to fresh fish to the largest extent; the fillet microstructure was rather severely damaged with UT, but was only slightly damaged with CT and AT. The study showed that VT method could shorten the thawing time and better maintain the physiochemical quality and microstructure of tilapia meat, and compared with AT method, thawing time decreased by 97.7%, thawing loss rate decreased by 87.5%, TBA value decreased by 92.3%, K value decreased by 61.7% and the microstructure was relatively intact. Therefore, VT is a more appropriate way to defrost tilapia fillets.