金(jin)槍(qiang)魚(yu)(yu)冷凍冰(bing)箱(xiang)也(ye)稱為金(jin)槍(qiang)魚(yu)(yu)低(di)溫保存箱(xiang)、金(jin)槍(qiang)魚(yu)(yu)超低(di)溫冰(bing)箱(xiang)、金(jin)槍(qiang)魚(yu)(yu)冰(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(wen)保(bao)鮮、延長(chang)儲藏期而(er)研發的(de)一種超低溫(wen)冰箱?。

  大眼(yan)金槍(qiang)魚(yu)(yu)魚(yu)(yu)肉(rou)中含有豐富的(de)(de)血紅(hong)(hong)(hong)(hong)(hong)(hong)(hong)蛋(dan)(dan)(dan)(dan)白(bai)(bai)(bai)(bai)和(he)肌(ji)紅(hong)(hong)(hong)(hong)(hong)(hong)(hong)蛋(dan)(dan)(dan)(dan)白(bai)(bai)(bai)(bai)，其(qi)中肌(ji)紅(hong)(hong)(hong)(hong)(hong)(hong)(hong)蛋(dan)(dan)(dan)(dan)白(bai)(bai)(bai)(bai)含量(liang)約(yue)占 80%~90%。在金槍(qiang)魚(yu)(yu)的(de)(de) 組織內，呈(cheng)(cheng)還(huan)原態(tai)的(de)(de)暗紫紅(hong)(hong)(hong)(hong)(hong)(hong)(hong)色的(de)(de)肌(ji)紅(hong)(hong)(hong)(hong)(hong)(hong)(hong)蛋(dan)(dan)(dan)(dan)白(bai)(bai)(bai)(bai)(DMb) 與呈(cheng)(cheng)充氧(yang)態(tai)的(de)(de)鮮(xian)(xian)(xian)紅(hong)(hong)(hong)(hong)(hong)(hong)(hong)色氧(yang)合肌(ji)紅(hong)(hong)(hong)(hong)(hong)(hong)(hong)蛋(dan)(dan)(dan)(dan)白(bai)(bai)(bai)(bai)(MbO2) 處于平衡狀(zhuang)態(tai)。 這兩種(zhong)色素中的(de)(de)鐵(tie)(tie)都呈(cheng)(cheng)亞(ya)(ya)鐵(tie)(tie)狀(zhuang)態(tai), 氧(yang)化后則(ze)變成(cheng)高鐵(tie)(tie)肌(ji)紅(hong)(hong)(hong)(hong)(hong)(hong)(hong)蛋(dan)(dan)(dan)(dan)白(bai)(bai)(bai)(bai)(MMb) 。鮮(xian)(xian)(xian)肉(rou)的(de)(de)鮮(xian)(xian)(xian)紅(hong)(hong)(hong)(hong)(hong)(hong)(hong)色是氧(yang)合肌(ji)紅(hong)(hong)(hong)(hong)(hong)(hong)(hong)蛋(dan)(dan)(dan)(dan)白(bai)(bai)(bai)(bai)存 在的(de)(de)表(biao)現(xian)，而進一(yi)步(bu)氧(yang)化成(cheng)的(de)(de)高鐵(tie)(tie)肌(ji)紅(hong)(hong)(hong)(hong)(hong)(hong)(hong)蛋(dan)(dan)(dan)(dan)白(bai)(bai)(bai)(bai)則(ze)呈(cheng)(cheng)現(xian)不良的(de)(de)棕(zong)紅(hong)(hong)(hong)(hong)(hong)(hong)(hong)色。一(yi)般(ban)認為，肌(ji)紅(hong)(hong)(hong)(hong)(hong)(hong)(hong)蛋(dan)(dan)(dan)(dan)白(bai)(bai)(bai)(bai)的(de)(de)化學狀(zhuang)態(tai)是影響顏色的(de)(de)根本所在。新鮮(xian)(xian)(xian)金槍(qiang)魚(yu)(yu)中，肌(ji)紅(hong)(hong)(hong)(hong)(hong)(hong)(hong)蛋(dan)(dan)(dan)(dan)白(bai)(bai)(bai)(bai)中的(de)(de)鐵(tie)(tie)以亞(ya)(ya)鐵(tie)(tie)的(de)(de)形式存在，從而使肌(ji)肉(rou)呈(cheng)(cheng)現(xian)鮮(xian)(xian)(xian)紅(hong)(hong)(hong)(hong)(hong)(hong)(hong)色，氧(yang)化后 亞(ya)(ya)鐵(tie)(tie)氧(yang)化為高價鐵(tie)(tie)，形成(cheng)高鐵(tie)(tie)肌(ji)紅(hong)(hong)(hong)(hong)(hong)(hong)(hong)蛋(dan)(dan)(dan)(dan)白(bai)(bai)(bai)(bai)，呈(cheng)(cheng)現(xian)暗褐色。

  在(zai)(zai)金(jin)槍(qiang)(qiang)魚低溫冰箱的(de)不同冷藏(zang)(zang)溫度(du)下(xia)(xia)金(jin)槍(qiang)(qiang)魚的(de)高(gao)(gao)鐵肌紅蛋白(bai)相(xiang)對(dui)百分含量變化如圖5所示。魚肉(rou)和(he)內臟在(zai)(zai)-20 ℃冷藏(zang)(zang)條(tiao)件(jian)下(xia)(xia)形成高(gao)(gao)鐵肌紅蛋白(bai)的(de)速率明顯大于-30 ℃，反映(ying)出金(jin)槍(qiang)(qiang)魚在(zai)(zai)-30 ℃冷藏(zang)(zang)條(tiao)件(jian)下(xia)(xia)的(de)新鮮程(cheng)度(du) 要好于-20 ℃。通(tong)過顏色(se)觀察(cha)可知，大眼(yan)金(jin)槍(qiang)(qiang)魚 ;在(zai)(zai)-20 ℃冷藏(zang)(zang) 2 個月(yue)左(zuo)右以及在(zai)(zai)-30 ℃冷藏(zang)(zang)條(tiao)件(jian) 下(xia)(xia)儲存 4 個月(yue)后，魚肉(rou)仍為(wei)紅色(se)。-60 ℃和(he)-80 ℃冷藏(zang)(zang)條(tiao)件(jian)下(xia)(xia)，高(gao)(gao)鐵肌紅蛋白(bai)的(de)含量基(ji)本不變，10個月(yue)后魚肉(rou)顏色(se)仍為(wei)鮮紅色(se)。

  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。

金槍魚(yu)冷(leng)凍冰箱,金槍魚(yu)低溫保存(cun)箱參(can)數(shu)