The impact of quick-freezing methods on the quality, moisture distribution and microstructure of prepared ground pork during storage duration

•Ultrasound-assisted immersion freezing (UIF) was used for preparedgroundpork(PGP).•UIF inhibited protein denaturation, protein oxidation and fat oxidation of PGP.•UIF promoted the water distribution of PGP by inhibited the ice crystals growth.•UIF reduced the damage of ice crystals to the protein network structure of PGP.•UIF is an effective way to reduce PGP deterioration during frozen storage. The aim of present study was to investigate the influences of ultrasound-assisted immersion freezing (UIF), immersion freezing (IF) and air freezing (AF) on the quality, moisture distribution and microstructure properties of the prepared ground pork (PGP) during storage duration (0, 15, 30, 45, 60, 75 and 90 days). UIF treatment significantly reduced the freezing time by 60.32% and 39.02%, respectively, compared to IF and AF (P