金(jin)槍(qiang)(qiang)魚冷凍(dong)冰(bing)(bing)箱(xiang)也稱為金(jin)槍(qiang)(qiang)魚低溫保存(cun)箱(xiang)、金(jin)槍(qiang)(qiang)魚超(chao)低溫冰(bing)(bing)箱(xiang)、金(jin)槍(qiang)(qiang)魚冰(bing)(bing)柜。

金槍魚低溫冰箱是上海拓紛機械設備有限公司專門為深(shen)海魚(yu)類（如金槍魚(yu)）低溫保鮮(xian)、延長儲藏期(qi)而(er)研發的一種超低溫冰箱?。

  大眼金槍(qiang)魚(yu)魚(yu)肉中(zhong)含有(you)豐富的(de)(de)(de)血紅(hong)(hong)(hong)(hong)(hong)(hong)蛋(dan)(dan)(dan)白(bai)和肌(ji)(ji)紅(hong)(hong)(hong)(hong)(hong)(hong)蛋(dan)(dan)(dan)白(bai)，其中(zhong)肌(ji)(ji)紅(hong)(hong)(hong)(hong)(hong)(hong)蛋(dan)(dan)(dan)白(bai)含量約(yue)占 80%~90%。在金槍(qiang)魚(yu)的(de)(de)(de) 組織內(nei)，呈還(huan)原態的(de)(de)(de)暗紫紅(hong)(hong)(hong)(hong)(hong)(hong)色的(de)(de)(de)肌(ji)(ji)紅(hong)(hong)(hong)(hong)(hong)(hong)蛋(dan)(dan)(dan)白(bai)(DMb) 與呈充氧(yang)態的(de)(de)(de)鮮(xian)紅(hong)(hong)(hong)(hong)(hong)(hong)色氧(yang)合肌(ji)(ji)紅(hong)(hong)(hong)(hong)(hong)(hong)蛋(dan)(dan)(dan)白(bai)(MbO2) 處于平衡狀態。 這(zhe)兩(liang)種色素(su)中(zhong)的(de)(de)(de)鐵(tie)(tie)都(dou)呈亞(ya)(ya)鐵(tie)(tie)狀態, 氧(yang)化后則變成(cheng)高鐵(tie)(tie)肌(ji)(ji)紅(hong)(hong)(hong)(hong)(hong)(hong)蛋(dan)(dan)(dan)白(bai)(MMb) 。鮮(xian)肉的(de)(de)(de)鮮(xian)紅(hong)(hong)(hong)(hong)(hong)(hong)色是氧(yang)合肌(ji)(ji)紅(hong)(hong)(hong)(hong)(hong)(hong)蛋(dan)(dan)(dan)白(bai)存 在的(de)(de)(de)表現(xian)，而(er)進一(yi)(yi)步氧(yang)化成(cheng)的(de)(de)(de)高鐵(tie)(tie)肌(ji)(ji)紅(hong)(hong)(hong)(hong)(hong)(hong)蛋(dan)(dan)(dan)白(bai)則呈現(xian)不良的(de)(de)(de)棕紅(hong)(hong)(hong)(hong)(hong)(hong)色。一(yi)(yi)般(ban)認為(wei)，肌(ji)(ji)紅(hong)(hong)(hong)(hong)(hong)(hong)蛋(dan)(dan)(dan)白(bai)的(de)(de)(de)化學狀態是影響(xiang)顏色的(de)(de)(de)根本所(suo)在。新鮮(xian)金槍(qiang)魚(yu)中(zhong)，肌(ji)(ji)紅(hong)(hong)(hong)(hong)(hong)(hong)蛋(dan)(dan)(dan)白(bai)中(zhong)的(de)(de)(de)鐵(tie)(tie)以亞(ya)(ya)鐵(tie)(tie)的(de)(de)(de)形式存在，從而(er)使(shi)肌(ji)(ji)肉呈現(xian)鮮(xian)紅(hong)(hong)(hong)(hong)(hong)(hong)色，氧(yang)化后 亞(ya)(ya)鐵(tie)(tie)氧(yang)化為(wei)高價(jia)鐵(tie)(tie)，形成(cheng)高鐵(tie)(tie)肌(ji)(ji)紅(hong)(hong)(hong)(hong)(hong)(hong)蛋(dan)(dan)(dan)白(bai)，呈現(xian)暗褐色。

  在(zai)(zai)金(jin)槍(qiang)魚低溫冰箱(xiang)的(de)(de)不同冷藏(zang)(zang)溫度(du)下(xia)金(jin)槍(qiang)魚的(de)(de)高(gao)鐵肌紅(hong)蛋白相對百分(fen)含量(liang)變化如圖5所(suo)示。魚肉(rou)和內臟在(zai)(zai)-20 ℃冷藏(zang)(zang)條件(jian)下(xia)形(xing)成高(gao)鐵肌紅(hong)蛋白的(de)(de)速率明顯大于-30 ℃，反映出金(jin)槍(qiang)魚在(zai)(zai)-30 ℃冷藏(zang)(zang)條件(jian)下(xia)的(de)(de)新鮮程度(du) 要好于-20 ℃。通過顏色觀察(cha)可知，大眼金(jin)槍(qiang)魚 在(zai)(zai)-20 ℃冷藏(zang)(zang) 2 個(ge)月(yue)(yue)(yue)左右以及(ji)在(zai)(zai)-30 ℃冷藏(zang)(zang)條件(jian) 下(xia)儲存(cun) 4 個(ge)月(yue)(yue)(yue)后，魚肉(rou)仍(reng)為紅(hong)色。-60 ℃和-80 ℃冷藏(zang)(zang)條件(jian)下(xia)，高(gao)鐵肌紅(hong)蛋白的(de)(de)含量(liang)基本不變，10個(ge)月(yue)(yue)(yue)后魚肉(rou)顏色仍(reng)為鮮紅(hong)色。

  因此，-60度金槍魚低溫冰箱能有效的延長深海魚類的儲藏期，鮮活如初、相比-80度金槍魚低溫冰箱的成本，大大的縮減。

金(jin)槍魚冷(leng)凍冰箱,金(jin)槍魚低(di)溫(wen)保存(cun)箱參數