Insight into muscle quality of golden pompano (Trachinotus ovatus) frozen with liquid nitrogen at different temperatures

•Muscle qualities of golden pompano were investigated at different LNF temperatures.•The total freezing time was shortened with the decrease of LNF temperature.•However, LNF at −115 °C resulted in freeze-crack and reduced the quality of fish.•−95 °C LNF reduced the thawing loss, cooking loss, lightness values of fish.•−95 °C LNF decreased the mobility of water and maintained WHC and hardness of fish.•−95 °C LNF is a fast freezing method suitable for golden pompano. The effects of different liquid nitrogen freezing (LNF) temperatures (–35, –55, –75, –95, and –115 °C) on the freezing rate, physicochemical properties, and microstructure of golden pompano (Trachinotus ovatus) were evaluated in the present study. The results showed that the total freezing time of golden pompano was significantly shortened using LNF (P