Abstract: To investigate the effects of freezing methods on the quality of frozen prepared abalone, steamed abalone was treated using −18 ℃ refrigerator freezing (RF_{−18 ℃}), −35 ℃ refrigerator freezing (RF_{−35 ℃}), −80 ℃ refrigerator freezing (RF_{−80 ℃}), liquid nitrogen freezing (LNF_{−80 ℃}), and immersion freezing (IF_{−30 ℃}). The freezing rates, physicochemical properties, and volatile components of abalone stored at −18 ℃ for 30 days were measured. The results showed that the times taken by abalone to pass through the maximum ice crystal zone were 81 min (RF_{−18 ℃}), 39 min (RF_{−35 ℃}), 31 min (RF_{−80 ℃}), 5 min (LNF_{−80 ℃}), and 13 min (IF_{−30 ℃}), respectively. Both LNF_{−80 ℃} and IF_{−30 ℃} groups effectively shortened the entire freezing period and were more efficient than RF in inhibiting the formation of TBARS and TVB-N. Abalone treated with LNF_{−80 °C} and IF_{−30 °C} exhibited a more compact microstructure. During frozen storage, the contents of nonanal and hexanal in abalone increased, leading to a stronger fishy odor. However, rapid freezing could delay the oxidation of lipids and proteins, thereby slowing down the deterioration of quality. Both LNF_{−80 ℃} and IF_{−30 ℃} effectively maintained the quality of abalone during the freezing process. However, from the perspective of energy consumption and equipment investment, IF_{−30 ℃} demonstrated higher cost-effectiveness. The findings of this study provide important theoretical and practical references for the selection of freezing technologies in the abalone processing and prepared dishes industries.