Effects of thawing methods on the biochemical properties and microstructure of pre-rigor frozen scallop striated adductor muscle

•Ice-water thawing caused less pH decrease.•ATP decreased rapidly during thawing by running water and salt ice-water.•There was no damage on myosin head structure of scallop muscle during thawing.•Ice-water thawing caused less damages in scallop microstructure. Postmortem biochemical properties (pH, salt solubility, Ca2+-ATPase activity, ATP-related compounds) and microstructural changes in the striated adductor muscle of pre-rigor frozen Japanese scallops (Patinopecten yessoensis) were studied after thawing and during storage at 4℃. Four thawing methods were used: running water (18℃, R); ice-water (0℃, I); air (4℃, A) and ice-saltwater (-2℃, S). The pH values and salt solubility of R group were lower than the other three thawing groups while I group was highest after thawing. However, no significant difference (P