Innovation 2017-07-14T07:50:08+00:00

Unique products with great food processing technology

Product innovation is an essential part of Tub-ex’ DNA, and our unique products are objects of research in many countries in the world. Especially our Tublin® foil is well known in the food industry for it’s revolutionary qualities. The uniqueness of this particular product led us to win a product innovations award at the NRA Show 2011 in Chicago for it’s excellence in dry aging meat. Read more about this further down. 

We take great pleasure in assisting strategic partners in developing new tailor made solutions for their specific needs and requirements and to help solve technical challenges in their production process. If you are interested in learning more about our product innovation, please refer to the list at the bottom.

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Tublin® for smoking and salting of fish

Tub-ex has developed a plastic film with excellent qualities suitable for fish.

“The new methodology is suitable to obtain smoke-flavoured salmon with similar physico-chemical characteristics and consumer acceptance to a commercial smoked salmon reducing processing steps and brine wastes.”

UNIVERSITAT POLITÈCHNICA DE VALENCIA, SPAIN

Watch a video showing the production process

Sources: “A novel process for obtaining smoke-flavoured salmon using water vapour permeable bags.” Arantxa Rizo, Verónica Máñes, Ana Fuentes, Isabel Fernández-Segovia, José M. Barat. Journal of Food Ingeneering. 149 (2015). 

Award winning plastic bag for dry aging meat

The Tublin® 10 bag won a Food and Beverage Product Innovations Award at the NRA Show 2011 in Chicago, USA, in 2011. The award was given in recognition of progressive food and beverage products that will make a significant impact in the restaurant industry. The Tublin® 10 bags are sold in the US under the name “UMAI DrybagSteak” by the company of the same name.

The Tublin® 10 bag shows great results in studies about dry aging meat:

“Dry aging in a highly moisture-permeable bag is feasible, will positively impact yields and reduce microbial spoilage, and will have no negative impact on product quality.”

Sources: “Dry aging of beef in a bag highly permeable to water vapour”, Maria Lundesjö Ahnström, Mark Seyfert, Melvin C. Hunt. Meat Science, Volume 73, Issue 4, 

List of University and other independent reports on Tublin®

University/ participants Description Published Link
Universitat Politèchnica de Valencia, Spain Arantxa Rizo; Ana Fuentes; Isabel Fernández-Segovia; José Manuel Barat
Smoke-flavoured cod obtained by a new method using water vapour permeable bags
2016 Journal of Food Engineering (179, 19-27) http://www.sciencedirect.com/science/article/pii/S0260877416300309
Universitat Politèchnica de Valencia, Spain Arantxa Rizo; Ana Fuentes; Isabel Fernández-Segovia; José Manuel Barat Feasibility of processing temperatures on the quality and shelf-life of smoke-flavoured cod 2016 LWT – Food Science and Technology (69 546e553) http://www.sciencedirect.com/science/article/pii/S0023643816301001
Universitat Politèchnica de Valencia, Spain Arantxa Rizo; Ana Fuentes; Isabel Fernández-Segovia; José Manuel Barat Physicochemical and microbial changes during storage of smoke-flavoured salmon obtained by a new method 2015 Food Control 56 195e201 http://www.sciencedirect.com/science/article/pii/S0956713515001826
Dansk Kemi, Branchemagasin fra Tech Media Modning af kød med Tublin® 10 Nr. 8, 2015 http://ipaper.ipapercms.dk/TechMedia/DanskKemi/2015/8/?Page=43
Universitat Politèchnica de Valencia, Spain Arantxa Rizo; Ana Fuentes; Isabel Fernández-Segovia; José Manuel Barat A novel process for obtaining a smoked cod product 2014 WEFTA http://doc.sciencenet.cn/upload/file/20141213195646595.pdf
Swedish University of Agricultural Science, Uppsala, Sweden Xin Li; Jakub Babol; Wender L.P. Bredie; Belonda Nielsen; Jana Tománkova; Kerstin Lundström A comparative study of beef quality after ageing longissimus muscle using a dry ageing bag, traditional dry ageing or vacuum package ageing. 2014 Meat Science 97 (433-442) http://www.ncbi.nlm.nih.gov/pubmed/247690
Swedish University of Agricultural Science, Uppsala, Sweden Helena Stenström; Xin Li; Melvin Hunt; Kerstin Lundström Consumer preference and effect of correct or misleading information after ageing beef longissimus muscle using vacuum, dry ageing, or a dry agein bag. 2014 Meat Science 96 (661-666) http://www.ncbi.nlm.nih.gov/pubmed/24200554
Swedish University of Agricultural Science, Uppsala, Sweden Xin Li; Jakub Babol; Anna Wallby; Kerstin Lundström Meat quality, microbiological status and consumer preference of beef gluteus medius aged in a dry ageing bag or vacuum. 2013 Meat Science 95 (229-234) http://www.sciencedirect.com/science/article/pii/S0309174013002039
Universitat Politèchnica de Valencia, Spain Arantxa Rizo, Ana Fuentes, Isabel Fernández-Segovia, Rafael Masot, Miguel Alcañiz, Jose M. Barat
Development of a new salmon salting-smoking process. 2012 http://www.uppsatser.se/uppsats/3dce56db1a
Cork University, Ireland Evaluation of packaging application using Tub-Ex film as a means of enhancing the process of dry-ageing top sirloins and tenderloin beef cuts: Effect on yield, sensory, microbiological and physiochemical assessments 2012
EBLEX (a division of the Agriculture and Horticulture Development board) on behalf of EBLEX and the University of Bristol Kim Matthews
Comparison of three methods of packaging for the ageing/maturation of beef (dry ageing, ageing in a permeable vacuum pack and standard vacuum packaging) 2010 Project No. 72505 www.eblex.org.uk/research
Kansas University, KS, USA S.L. DeGeer, M.C. Hunt; C.L. Bratcher, B.A. Crozier-Dodson; D.E. Johnson; J.F. Stika Effects of Dry Ageing of Bone-in vs. Boneless Strip Loins and Two Ageing Processes for Two Different Ageing Times 2009 http://www.sciencedirect.com/science/article/pii/S0309174009002484
SLU – Sveriges Lantbruksuniversitet Swedish University of Agricultural Science, Uppsala, Sweden Åsa Lagerstedt, Maria Lundesjö Ahnstrøm
Ageing of Beef Sirloin in air. dry- or vacuum bags 2008
Kansas University, KS, USA Maria Lundesjö Ahnström, Mark Seyfert, Melvin C. Hunt, Dallas E. Johnson Dry ageing of beef in a bag highly permeable to water vapour 2005 Meat Science 73 (2006) 674-679 http://www.sciencedirect.com/science/article/pii/S0309174006000854

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