Effects of ultrasound–assisted freezing on the quality of large yellow croaker (Pseudosciaena crocea) subjected to multiple freeze–thaw cycles

[Display omitted] •Ultrasound-assisted immersed freezing (UIF) was used to control the deterioration of fish quality during freeze–thaw cycles.•UIF preserves the WHC and muscle integrity, reduces water migration, and controls ice crystal distribution and growth.•UIF delays changes in color and texture of muscle and oxidation of lipids. Repeated freezing and thawing due to temperature fluctuations irreversibly damage the muscle tissue cells of fish, thereby reducing their economic quality. In this study, the effects of ultrasound-assisted immersed freezing (UIF) technology on the changes in the quality of large yellow croaker (Pseudosciaena crocea) subjected to 0 to 5 freeze–thaw cycles were investigated. The results showed that the quality deterioration inevitably occurred after repeated freeze–thaw cycles. However, UIF significantly delayed the changes in the water holding capacity (WHC), immobilized water content, color and texture properties of fish. Compared to the control group (air freezing, AF), the thawing loss in the UIF group was reduced by 1.09 % to 4.54 % (P