The effects of different freezing methods on the quality of horse mackerel were studied. Four different quick-freezing methods (flat freezing, spiral freezing, quick-freezing refrigerator freezing, and salt solution immersion freezing) were used to freeze fresh horse mackerel. The changes of physical and chemical indicators were analyzed to evaluate the quality change of fish meat including water retention, conductivity, texture, high-speed iron, dialdehyde content, sulfhydryl content and protein tertiary structure. Furthermore, the water migration and microstructural changes in fish meat were also detected by low-field nuclear magnetic resonance and optical microscope. The results showed that the time for salt immersion freezing, spiral freezing, quick-freezing refrigerator freezing, and plate freezing to pass through the maximum ice crystal formation zone were 6 min, 39 min, 51 min, and 78 min respectively. Salt solution immersion freezing needed the shortest time, but protein denaturation and fat oxidation were longer. The qualities of horse mackerel by spiral freezer frozen were closest to those of fresh fish in terms of water retention, conductivity, texture, protein and fat quality, and water migration, and the muscle fiber gap was compact. Therefore, compared with other freezing methods, spiral freezing was beneficial to maintain the quality of horse mackerel.
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