Effects of magnetic field-assisted immersion freezing at different magnetic field intensities on the muscle quality of golden pompano (Trachinotus ovatus)

•The effects of different intensities of MIF on Trachinotus ovatus were investigated.•The centrifugal and cooking loss of fish samples was reduced by MIF-20 mT.•The mobility of water of fish samples was reduced by MIF-20 mT.•The damage of ice crystals to muscle tissues was decreased by MIF-20 mT. This study evaluated the effects of magnetic field-assisted immersion freezing (MIF) with different magnetic field intensities (0, 20, 40, 60, and 80 mT) on the freezing curves, ice crystal area, microstructure, and physicochemical properties of golden pompano (Trachinotus ovatus) muscle. The result showed that, compared with refrigerator freezing (RF) and immersion freezing (MIF-0), magnetic fields prolonged the freezing time. However, the centrifugal loss and cooking loss of MIF-20 were 23.55 % and 29.18 % lower than those of MIF-0 group, respectively (P