目的 探讨不同解冻方式对冷冻三文鱼的水分迁移与蛋白变性的影响。方法 分别采用静水、空气、超高压等方式对冷冻三文鱼进行解冻，分析解冻期间水分损失、水分迁移、肌原纤维蛋白空间结构及热稳定性的变化规律。结果 与其他解冻方式相比，采用超高压解冻方式的完成时间明显较短，比采用水解冻方式缩短了24.15%~57.20%;总水分损失随着压力的升高明显降低，相较于常规解冻方式最大降幅为11%;超高压解冻组样品的不易流动水更加趋于稳定。同时，当压力升至150 MPa时，其不易流动水的含量较高，自由水的含量较低;在150 MPa下，三文鱼的表面疏水性较低(32.36%)、总巯基含量较高(56.66%)、羰基含量较低(34.1%);超高压解冻组三文鱼的蛋白质热稳定性更好，且200、300 MPa分别为肌凝蛋白和肌动蛋白发生明显变性的压力阈值。结论 采用超高压解冻技术，对于三文鱼的解冻品质有所提升，研究结果可为冷冻三文鱼产业及超高压加工技术的工业生产提供理论依据。

The work aims to study the effects of different thawing methods on water migration and protein degeneration of frozen salmon. The frozen salmon was thawed in static water, air and high pressure to study the water loss, water migration, spatial structure and thermal stability of myofibrin during thawing. Compared with other thawing methods, the completion time of HPT was significantly reduced, which was 24.15%-57.20% shorter than that of static water thawing. The total water loss decreased significantly with the increase of pressure, and the maximum decrease was 11% compared with the conventional thawing method. The immobile water of the samples in the HPT group tended to be more stable. At the same time, when the pressure rose to 150 MPa, the water content was not easy to flow and the free water content was low. The surface hydrophobicity of salmon myofibrin under 150 MPa was lower (32.36%), the total sulfhydryl group content was higher (56.66%), and the carbonyl group content was lower (34.1%). The thermal stability of proteins in the high pressure thawing group was better, and 200 MPa and 300 MPa were the pressure thresholds for obvious degeneration of myosin and actin, respectively. In conclusion, high pressure thawing can improve the thawing quality of salmon, and the experimental results provide theoretical reference for frozen salmon industry and industrial production of high pressure processing technology.