Well thought through also is the choice of adapting 100% N2 and 50% N2 + 50% CO2, which emanated from the biochemical reactions that foundationally underpin the enzymatic production actuating the formation of black spot of shrimp. In fact, it is to authors’ comprehension that given the important role oxygen plays in this reaction, removing the oxygen from this reaction and replacing it on one hand with only inert gas, and on the other, with gas mixture containing inert + another acidifying-enhancing gas, would cumulatively demonstrate improved ‘food technovation’