## 1 Introduction  
Large yellow croaker (_Pseudosciena crocea_) is one of the most important economic fish products in the Asia-Pacific region [1, 2]. In 2021, the production of large yellow croaker from mariculture was 254,224 tons, 13.79% of which was cultured in China [3]. Fish is recognized as a highly nutritious food source, rich in proteins, unsaturated fatty acids, and various essential nutrients. However, its high moisture and nutrient content make it highly perishable and prone to the development of off-odors during storage and handling [4]. Odor is a major factor in consumers' perception of the freshness of fish [5]. Post-harvest large yellow croakers are usually exposed to different degrees of stress directly after being exposed to the air or at low temperatures, and the resulting stresses have significant impacts on flesh quality [6]. Commonly, fishermen slaughter the fish directly after capture with a blow to the head and subsequently add CI or chemical additives to preserve the freshness of the fish [7, 8]. However, these methods will not only increase the labor consumption and economic costs of merchants but also increase the pain suffered by the fish. Therefore, there is a demand for a convenient and efficient method of preserving freshness and protecting the welfare of fish. Slurry ice (SI), a fluid composed of liquid and small spherical ice crystals, can be made directly from seawater [9]. The large number of ice crystals in SI shows an extensive surface area for heat transfer, while the large enthalpy change and small temperature fluctuations that occur during melting result in a fast cooling rate [10]. Immersing post-harvest gilthead seabream directly in seawater SI required a shorter freezing time than placing them in freshwater crushed ice, which delayed fish spoilage during refrigeration [11]. Additionally, the unique structure of the SI isolates oxygen in air from aquatic products, slowing down the oxidation and inhibiting the microorganism's propagation, which shows that it is effective in the preservation of freshness of fish and crustaceans [12; 13]. Previous studies have investigated the effect of SI as a storage medium for shrimp (_Penaueus vammen_) and found that SI not only inhibited microbial growth and slowed the growth of TVB-N but also protected lipids and proteins from oxidative damage [8; 14]. However, current studies on SI preservation have focused on muscle protein structure, lipid oxidation, and microbial colonization, with little exploration of the effect on odor. This resulted in improved water retention and better textural properties of the shrimp. However, the changes in volatile compounds during storage remain inadequately explained and require further investigation. In recent years, headspace solid-phase microextraction (HS-SPME) coupled to gas chromatography-mass spectrometry (GC-MS) has attracted considerable attention for its simplicity, sensitivity, and effectiveness in the analysis of complex odor compounds in food systems [15; 16]. It is important to highlight that it does not measure complex food odor components; it measures volatile compounds, some of which can be related to certain aromas. The technique allows volatiles that are different between the white and yellow croaker, which are very similar in appearance, to be detected and quantified, as well as the identification of different characteristic volatile compounds in raw and cooked large yellow croaker [17; 18]. However, most of the current research has been directed at identifying key volatile compounds in aquatic products, and only a little information is known about the relationship between storage conditions and volatile compounds. The application of volatile organic compound analysis in the food field has enabled the investigation of chemical changes in food products and their impact on the quality characteristics of the final product [19].