Abstract: In order to investigate the effects of different thawing methods on the structure and properties of myosin in Hypophthalmichehys molitrix,three thawing methods,namely cold water thawing,microwave thawing and microwave-cold water combined thawing,were used to thaw the myosin. The sulfhydryl content,surface hydrophobicity,solubility,tryptophan fluorescence spectrum,Fourier transform infrared spectroscopy and thermal stability were determined. The structure and properties of myosin of silver carp after thawing were compared comprehensively. There was no significant difference in sulfhydryl content and solubility among three thawing methods(P>0.05). The sulfhydryl content in myosin after microwave thawing was 23.74 nmol/mg,and the solubility after cold water thawing was 79.68%.There were significant differences in surface hydrophobicity between microwave thawing and cold water thawing(P<0.05). Fourier transform infrared spectrum showed that the degree of myosin degeneration was the lowest after microwave thawing. Different thawing modes had no obvious influence on the shape of myosin fluorescence spectrum,but cold water thawing had an influence on the fluorescence intensity. The tertiary structure of myosin was seriously expanded under cold water thawing,and the thermal stability of myosin was worst. The results showed that microwave thawing had little effect on the structure and properties of silver carp myosin,the effect of thawing method on silver carp myosin should be studied on molecular level.