specifically for 50% N2 + 50% CO2-treated GRS group, and that such
increases would not be compatible with the standard index of seafood
freshness (Bono, Badalucco et al., 2012), the continuous
increases in TVB-N thereafter to best of knowledge is the first
record of the rather opposite effect of MAP gas mixtures of 50%
N2 + 50% CO2 working in the capacity of preservative treatments,
which could suggest the action of other useful factors such as free
amino acid deamination as well as degradation of nucleotides
actuating the production of TVB-N