BACKGROUNDThawing process is an essential step for a frozen marine fish. This study aimed to investigate the effects of graphene magnetic nanoparticles combined radio‐frequency thawing methods on frozen hairtail (Trichiurus lepturus) dorsal muscle. Seven thawing methods were used: air thawing (AT), 4°C cold storage thawing (CT), water thawing (WT), radio‐frequency thawing (RT), radio frequency thawing combined with graphene nanoparticles (G‐RT), radio frequency thawing combined with graphene oxide nanoparticles (GO‐RT), and radio‐frequency thawing combined with graphene magnetic nanoparticles (GM‐RT). The thawing loss and centrifugal loss, electric conductivity (EC), TVB‐N, thiobarbituric acid reactive substances (TBARs), and colour of thawed hairtail dorsal muscle were determined. The carbonyl content, total sulfhydryl groups, Ca2+‐ATPase activity, raman spectroscopy measurements, and fourier transform infrared (FTIR) spectrometry measurements were determined using myofibrillar extracted from the dorsal muscle of hairtail. The water distribution was determined by using low‐field NMR techniques.RESULTSThe results demonstrated that the RT, G‐RT, GO‐RT, and GM‐RT could significantly shorten the thawing time. Moreover, GO‐RT and GM‐RT efficiently preserved the colour of fish dorsal muscle and reduced the impact of thawing on fish quality by reducing lipid and protein oxidation. Meanwhile, the myofibrillar protein structure thawed by GO‐RT and GM‐RT were more stable and had a more stable secondary structure, which maintained strong systemic stability while slowing down protein oxidation.CONCLUSIONThe results showed that GO‐RT and GM‐RT can significantly improve the thawing efficiency while effectively maintaining and improving the color and texture of thawed fish, slowing down the oxidation of proteins and lipids, and maintaining good quality of thawed fish meat.This article is protected by copyright. All rights reserved.