Impact of Slaughter‐Induced Stress on Biochemical Deterioration and Flavor Stability of Greater Amberjack ( <i>Seriola dumerili</i> ) Fillets During Iced Storage

To investigate the effects of slaughter stress on the quality and flavor stability of greater amberjack during ice storage, four slaughter methods-chemical anesthesia (CA), immersion in ice-water slurry (IS), physical hitting (PH), and natural death (CK)-were compared over 18 days. Blood biochemistry, physicochemical quality, protein degradation, volatile compounds, and sensory attributes were evaluated. Slaughter methods significantly affected acute stress levels, ranked as CK > PH > IS > CA. The CA group showed the lowest cortisol and lactate and the highest glucose (p < 0.05). During storage, the CA group maintained the best quality, with the most stable pH and flavor, the slowest degradation of adenosine triphosphate (ATP)‑related compounds and myofibrillar proteins, and the highest sensory scores, followed by PH and IS. In contrast, the CK group exhibited the fastest deterioration: Total volatile basic nitrogen (TVB‑N) and thiobarbituric acid reactive substances (TBARS) increased markedly, the K value exceeded 70% after 18 days, myosin heavy chain degraded severely, and water‑holding capacity, color, and flavor were the least stable. Volatile analysis revealed that the CA group retained more pleasant esters and ketones early and generated fewer off‑flavor aldehydes and alcohols later, whereas the CK group accumulated the highest levels of off‑flavor compounds. Slaughter methods modulated stress intensity, thereby influencing postmortem energy metabolism and oxidation. CA effectively delayed protein degradation, lipid oxidation, and flavor loss, providing a theoretical basis for high‑quality processing and shelf‑life extension of greater amberjack. PRACTICAL APPLICATIONS: Implementing chemical anesthesia in commercial processing effectively enhances the stability of fillet quality and flavor during storage. This method thereby provides consumers with fresher and better tasting aquatic products, better meets the demand for sashimi‑grade fish, and supports the development of the high‑quality raw seafood market.