Abstract: Unsaturated humid air thawing and still water thawing were used respectively to defrost the frozen chicken breast at 5, 10, 15, 20, 25℃, the effects of the two methods on water- holding capacity of chicken breast were studied.Results showed that: thawing times of two methods decreased with an increment in temperature, at the same temperature, still water thawing required less time compare to unsaturated humid air thawing; thawing loss was decreasing as temperature raised, and a significantly difference was found between two thawing methods; pressing loss, cooking loss of two thawing methods changed a little with increasing temperature; total soluble protein, myofibril protein and sarcoplasmic protein showed marked difference in two thawing methods, all the proteins were decreasing with an increment in temperature; T2, P2% of the two methods changed a little both at the different temperatures and two methods. The conclusion would be obvious that still water thawing was better than unsaturated humid air thawing, still water thawing in 15℃ was suitable for chicken breast with sanitary water provided.