Variations in water holding capacity， moisture distribution， protein degradation and taste ingredients of Antarctic krill meat after low temperature thawing， water soaking thawing， ultrasonic thawing，or air thawing were investigated to explore the effect of thawing methods on the quality of frozen Antarctic krill meat. The results showed that low temperature thawing or water soaking thawing endowed Antarctic krill meat with better water retention capacity and complete internal water structure when compared to ultrasonic thawing or air thawing； low temperature thawing took a longest time (98.42 min)， but the content of TCA-soluble peptides after thawing was significantly lower than those of the other three groups (P < 0.05)； and the proportion of umami amino acids was significantly higher than those of the other three groups (P < 0.05)； ultrasonic thawing took the shortest time (21.83 min)， but the content of the non-protein nitrogen (NPN) content after thawing was the largest (P < 0.05). The proportion of essential amino acids for air thawing was 11.58%， which was significantly lower than those in the other three groups (P < 0.05). There was no significant difference in the content of total volatile base nitrogen (TVB-N) among the four groups (P > 0.05)， and all of them were below 10 mg/100 g. The taste activity value (TAV) indicated that the sweetness and bitterness were the main taste of thawed Antarctic krill meat， and the proportion of bitter amino acids in Antarctic krill meat after air thawing was the largest (P < 0.05). The above results indicated that low temperature or water soaking thawing were more suitable for the thawing of Antarctic krill meat， while the quality of Antarctic krill meat after ultrasonic thawing or air thawing was relatively poor.