To investigate the effects of different thawing media such as plasma activated water(PAW)， slightly acidic electrolytic water (SAEW)， and 3% NaCl solution on the quality of jumbo squid， the frozen samples were thawed in the three abovementioned media at 4 ℃. The effects of different thawing media on water retention， protein oxidation and structure of jumbo squid were analyzed. Results showed that PAW as thawing medium significantly improved the water-holding capacity of sample(P<0.01)， and the cooking loss rate was 28.67%， which was significantly lower than that of the other three groups. Compared with other treatment groups， samples treated with PAW had the lowest carbonyl and dityrosine content and the highest sulfhydryl content， indicating a good inhibition of protein oxidation. The results of turbidity， endogenous fluorescence and UV spectra analysis showed that the PAW treatment group could reduce the degree of protein denaturation and maintain structural stability. Taken together， the PAW treatment had the best effect on water retention and autoxidation of jumbo squid.