Abstract:In order to study the effects of different magnetic field environment-assisted freezing on the quality of surimi，surimi of Ctenopharyngodon idellus was used as the research object，and the changes in the temperature curve，whiteness，water-holding properties，texture，and protein′s thermal stability of frozen surimi were analyzed under magnetic field-assisted freezing at 0，2，4 mT，and 6 mT. The results showed that magnetic field-assisted freezing could shorten the phase transition time but had no significant effect on the freezing temperature. The whiteness and water-holding properties of surimi showed a tendency of first increasing and then decreasing with the increase in magnetic field strength，and the whiteness and water-holding properties were increased by 39.10% and 20.14%，respectively，compared with the control in the magnetic field environment of 4 mT. The texture of surimi could be improved in the magnetic field environments of 4 mT and 6 mT，and meanwhile，the protein′s thermal stability of surimi was significantly improved in the magnetic field environment of 4 mT.Magnetic field-assisted freezing could improve the quality degradation of surimi caused by freezing treatment，and the magnetic field-assisted effect was better at 4 mT.