To investigate the influence of low frequency electric field with different intensities on the quality change and moisture migration of superchilled tilapia meat during storage. Low frequency electric fields with intensities of 600 V/m, 1500 V/m, and 3000 V/m were selected as test conditions. Indicators such as drip loss rate, water holding capacity, hardness, color, TVB-N content, and water migration of superchilled tilapia meat were measured during storage. The results showed that low frequency electric field could effectively suppress drip loss rate, maintain water holding capacity, with greater intensity resulting in more significant effects. From the fourth day, drip loss rate of samples treated with 3000 V/m electric field was significantly lower than that of control group (P<0.05), and water holding capacity was significantly higher (P<0.05). Meanwhile, low frequency electric field could inhibit color deterioration, hardness decrease, TVB-N content increase, extend the shelf life; By the sixteenth day, the increase in TVB-N content of control group was about 1.6~3.0 times higher than that of electric field groups. According to low field nuclear magnetic resonance analysis, as storage time increases, the water in tilapia meat migrated from immobilized water to free water, while low frequency electric field could suppress water migration, and the higher electric field intensity, the more significant effect. The above results indicated that low frequency electric field with electric field intensity of 3000 V/m had the best effect on maintaining the quality of superchilled tilapia meat.