Based on the thawing loss rate, cooking loss rate, thawing pH, protein solubility, water distribution and other indicators, the effects of 5 different thawing methods on the physicochemical property and microstructure of frozen loach muscle tissue were studied, including thawing with 4℃, room temperature, mobile water, microwave and ultrasonic, and the correlation between the indicators was analyzed. The results showed that there was a significant difference in thawing loss rate of loach muscle tissue thawing with different methods. In comparison with other thawing methods, there was the least influence on thawing loss rate, cooking loss rate, pH and solubility of protein after mobile water thawing. The correlation analysis of each index showed that the solubility of myogen was significantly correlated with other indexes. The microstructure of thawed loach muscle tissues was observed by scanning electron microscope. After thawing, the intramuscular space of loach was enlarged, and the largest space was found after ultrasonic thawing, and microwave thawing resulted in partially protein denaturation. The transverse relaxation time was measured by low-field nuclear magnetic resonance. And it was found that the water state and content of the thawing loach meats changed compared with the fresh sample. Among the five thawing methods, the thawing loss rate and cooking loss rate of water thawing were the least, and the texture characteristics were excellent. Finally, water thawing was the optimal thawing method for frozen loach.