Effect of harvesting stress and storage conditions on protein degradation in fillets of farmed gilthead seabream (Sparus aurata): A differential scanning calorimetry study

►DSC can differentiate fresh from frozen and thawed-re-frozen seabream. ►Cathepsin B and liquid loss are good markers to distinguish fresh from frozen fish. ►Intense exercise prior to slaughter promotes partial denaturation of muscle myosin.