{"id":4542,"date":"2021-05-18T11:39:48","date_gmt":"2021-05-18T11:39:48","guid":{"rendered":"https:\/\/coolnova.no\/?page_id=4542"},"modified":"2023-06-08T07:33:22","modified_gmt":"2023-06-08T07:33:22","slug":"test","status":"publish","type":"page","link":"https:\/\/coolnova.no\/no\/test\/","title":{"rendered":"Test"},"content":{"rendered":"
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Vi setter det p\u00e5 pr\u00f8ve<\/h4>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Ekspert test av tint laks for topp-kokker i Paris<\/h3>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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Testpanelet<\/h4>

Et smaks-testpanel ble arrangert av sj\u00f8matgrossistselskapet Armara i restauranten L\u2019Olivier p\u00e5 fiskemarkedet Rungis i Paris. Testpanelet besto av seks kjente kokker fra Armara\u2019s liste av kunder, som er blant de beste restaurantene i Paris, og tre andre eksperter i vurdering av sj\u00f8matskvalitet.<\/p>


Konklusjon<\/h4>

Den ferske kvaliteten av Coolnova \u00ae tint sj\u00f8mat var betydelig mer overlegen sammenlignet med den fersk-kj\u00f8lte fisken som hadde blitt lagret opp til syv dager p\u00e5 is (se tabell).<\/p>

Pr\u00f8vene til testen var laksefilet (tidligere vakumpakket f\u00f8r innfrysning) og torskeloins pakket ut av plasten og tint i et Coolnova \u00ae kabinett. Pr\u00f8vetestene fra Coolnova ble sammenlignet med lik fersk og ufrossene fileter som normalt f\u00e5s p\u00e5 Rungis markedet.<\/p>

P\u00e5 en skala fra 1 til 5, ga testpanelet den Coolnova \u00ae tinte fersk-frossne fisken en gjennomsnittlig totalintykk p\u00e5 3.72 p\u00e5 laks, sammenlignet med den fersk-kj\u00f8lte ufrossne laksen en gjennomsnittlig score p\u00e5 3.39. For torsk var den gjennomsnittlige totalscoren 3.89 for Coolnova \u00ae sammenlignet med den fersk-kj\u00f8lte ufrossne torsken\u2019s score p\u00e5 3.28. Den fersk-frossne og Coolnova \u00ae tinte fisken var betraktet som overlegen mot den ferske (ufrossne) fisken som hadde blitt lagret opp til 7 dager p\u00e5 is.<\/p>

\u00a0<\/p>

Armara\u2019s komersielle erfaring med Coolnova \u00ae tining<\/h4>

2013-2015: Opererer et 800L kabinet for torsk, sj\u00f8krep, sj\u00f8tunge ++ for topp restauranter i Paris.
2015: Ekspanderer produksjonen med installasjon av nye 3000L kabinetter. Fokus p\u00e5 torskeloins og sj\u00f8kreps for restauranter.<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Demonstrasjon<\/h3>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Demonstrasjon og test under en tidlig fase av utvikling av Coolnovas tine-enheter i 2013.<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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<\/div>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Sjekk ogs\u00e5 ut...<\/h3>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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V\u00e5r nedlastbare PDFs<\/a><\/strong> med vitenskapelige argumenter, tekniske spesifikasjoner og industrielle muligheter.<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t\t\t<\/div>","protected":false},"excerpt":{"rendered":"

We put it to the test Expert test of refreshed salmon for top chefs in Paris Test panel A taste test panel was organized by the seafood wholesaler company Armara in the restaurant L\u2019Olivier at the Rungis fish market in Paris. The test panel was composed of six well-known chefs from Armara\u2019s list of costumers, …<\/p>\n

Test<\/span> Read More »<\/a><\/p>","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"site-sidebar-layout":"no-sidebar","site-content-layout":"page-builder","ast-global-header-display":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"disabled","ast-breadcrumbs-content":"","ast-featured-img":"disabled","footer-sml-layout":"","theme-transparent-header-meta":"default","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","footnotes":""},"class_list":["post-4542","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/coolnova.no\/no\/wp-json\/wp\/v2\/pages\/4542","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/coolnova.no\/no\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/coolnova.no\/no\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/coolnova.no\/no\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/coolnova.no\/no\/wp-json\/wp\/v2\/comments?post=4542"}],"version-history":[{"count":55,"href":"https:\/\/coolnova.no\/no\/wp-json\/wp\/v2\/pages\/4542\/revisions"}],"predecessor-version":[{"id":5123,"href":"https:\/\/coolnova.no\/no\/wp-json\/wp\/v2\/pages\/4542\/revisions\/5123"}],"wp:attachment":[{"href":"https:\/\/coolnova.no\/no\/wp-json\/wp\/v2\/media?parent=4542"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}