Changes in consumer preference for safe food have led to innovations in packaging technologies. This article reviews about different smart packaging systems and their applications in food packaging, packaging research with latest innovations. Active and intelligent packing are such packaging technologies which offer to deliver safer and quality products. Active packaging refers to the incorporation of additives into the package with the aim of maintaining or extending the product quality and shelf life. The intelligent systems are those that monitor the condition of packaged food to give information regarding the quality of the packaged food during transportation and storage. These technologies are designed to the increasing demand for safer foods with better shelf life. The market for active and intelligent packaging systems is expected to have a promising future by their integration into packaging materials or systems.

The biogenic amines are low molecular weight organic bases present normally in the body with biological activity influencing important physiological functions. The physiological functions of these molecules are achieved by very low concentrations in the tissues. However, significantly high amounts of biogenic amines are produced during processing and storage of seafood as a result of microbial contamination and inadequate storage conditions. Microorganisms having decarboxylase enzyme activity convert amino acids to their respective biogenic amines. Biogenic amines in seafood have been implicated as a major causative agent of food borne illness, where intoxication results from the ingestion of foods containing higher amount of biogenic amines. Hence its identification, quantitation and awareness of this food borne toxin are important in relation to food safety and spoilage. The aim of this paper is to review the basic concepts of seafood quality and safety in relation to biogenic amines along with its control measures and future areas for research.

The effect of thermal processing on the biochemical constituents of green mussel (Pernaviridis) in brine was investigated. Depurated mussel samples were thermal processed in tin-free steel cans (TFS) at F 0 8.43. The time temperature data was collected during heat processing using EVAL data recorder and heat penetration characteristics were determined using formula method. The total process time was 27.48 min and the processed cans were found to be commercially sterile. The mineral composition of processed mussel was significantly higher than raw samples.

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The aim of the study was to develop ready to serve calcium fortified shrimp soup in retortable pouches. Shrimp soup was prepared from Indian white shrimp (Fenneropenaeus indicus) and thermal processed at 121, 115 and 110 O C to an F 0 value of 6. The calcium fortified soup was then compared with control samples. The effect of different process temperatures on quality was analysed. The samples processed at 110 O C showed significantly higher (p≤0.05) cook value and 121.1 O C showed the least. All the pouches were found to be commercially sterile. The viscosity of soup was significantly higher (p≤0.05) in control packs compared to fortified soups. Significantly higher (p≤0.05) b * value was observed in fortified soup compared to control. Thermally processed calcium fortified shrimp soup was in acceptable condition during the storage period of 90 days at ambient temperature without any significant change in calcium content. Sensorily, the product processed at 121 O C rated better compared to 115 and 110 O C.