About squid

Squids are cephalopods. They live in the seas and in all oceans. Species of squid that live in northern latitudes, in particular in the Arctic Ocean, are small in size and, in most cases, colorless. The remaining species also do not have bright colors, often they are pale colors - pinkish, bluish.

The exact number of squid species is unknown, as many species live at great depths, making research difficult.

The average size of all squid is about 25 - 50 cm, with the exception of giant squid. The size of the giant squid can be terrifying: its body length reaches 18 m, and 12 m is just the tentacles. When you see such a creature, you involuntarily remember films about sea monsters.

As for the body structure, it is similar in most species of squid. The body shape is elongated, somewhat reminiscent of a torpedo. The body of a squid, like the body of an octopus, is called a mantle in which the internal organs are enclosed.

In front is a large head with large eyes. The head is equipped with ten tentacles, two of which are near the mouth, that is, in the center, and have more powerful suction cups than on the other tentacles. The jaws are beak-shaped, which allows the squid to tear pieces off its prey.

Squids are predators and therefore hunt for their prey. They can attack schools of swimming fish, with lightning speed, pouncing on the victim, the squid is able to bite its spine in a matter of seconds. Various plankton, other types of squid, and some mollusks are also obtained for food.

Thanks to the shape of its body, the squid is able to move quickly, as if cutting through the water column. Acceleration is achieved through a special siphon (tube), from which water comes out with powerful pushes. To change the direction of movement, you just need to turn the siphon. Squids can reach speeds exceeding 50 km/h, and flying squids can reach speeds of up to 70 km/h.

Sometimes squid, like jet engines, rush through a school of fish and simply tear off a piece of flesh from them: “even if I don’t eat it, I’ll bite it.” The fish eventually dies.

Many species have on their body something like wing-fins, which are used as a balance when swimming. Making a powerful push, the squid jumps out of the water and, spreading its tentacles and wings, glides over the water. They are also called flying squids.

A feature of some types of squid can be considered the ability to glow in the dark, due to the bacteria found in the tissues of these creatures. They use the glow as protection from enemies - suddenly lighting up in a bright color, the surprise plunges the enemy into a kind of stupor and the squid has the opportunity to quickly retreat.

Also, squids, like octopuses, can release ink for protection. To save their lives, squids often resort to escape by jumping out of the water and flying over the water, that is, disappearing from the enemy’s field of view.

Squids reproduce by laying eggs. After the male fertilizes the female, by transferring a spermatophore - a packet of sperm, the female places it next to the eggs, which she lays on the seabed, or attaches it to algae. During one clutch, the saka lays about two dozen eggs.

The eggs are elongated cylindrical in shape and white in color. The ripening period is one month and a half.

The life span of a squid is short. On average they live about 2 – 3 years.

Large species of squid live solitarily, while small ones, living in the upper layers of water, gather in schools.

Squids are the largest and most active cephalopod invertebrates living in the deep sea. In nature, there are 210 varieties of these mollusks, the size of which varies from 0.25 to 16.5 meters. Only a few of them are considered edible: Argentinean, Pacific, Commander or Peruvian squid (loligo).

A representative of ten-armed cephalopods is found exclusively in the seas and is not found in slightly salted, fresh water bodies.

Squid meat is considered dietary and nutritious among seafood. The high content of easily digestible protein, vitamins (C, PP, E) and minerals (iodine, potassium, copper, iron, phosphorus) determines the formation of the body’s natural defenses and strengthens the immune system. In addition, with regular consumption of shellfish, a person’s blood pressure normalizes, “bad” cholesterol and heavy metal salts are eliminated, vitality improves, and emotional state increases.

Due to its beneficial properties, the squid carcass and tentacles are used in cooking for frying, stewing, smoking, drying, boiling, and canning. Salads, sushi, minced meat, and seafood soup are prepared on their basis.

Shellfish dishes are well absorbed by the body and are recommended for dietary nutrition.

Squid structure

The mollusk has five pairs of tentacles, one of which has become longer during evolution. The squid's sensory organs are represented by statocysts, eyes, papillae, and the respiratory organs are represented by comb gills. Depending on the species, the location of the suckers on the tentacles varies.

The body of squids is streamlined and torpedo-shaped; due to this configuration, they develop a speed of up to 55 kilometers per hour with their “tail” forward. Most animals have three hearts, attached to one of the three pairs of main tentacles. This structure of the squid determines its ability to regenerate. Along the body of the mollusk there is a cartilaginous “arrow” of the gladius, which maintains the body in balance and serves as a rudiment of the internal shell.

The color of squids changes under the influence of electrical discharges.

Interestingly, in terms of speed, ten-armed cephalopods lag behind only dolphins and tunas. They are excellent swimmers. Fleeing from persecution, squids can fly tens of meters above the surface of the water, like flying fish.

Chemical composition

Squids do not have a distinct fishy taste; they vaguely resemble lobster meat. Properly cooked shellfish is soft and tender, it contains easily digestible protein, retains polyunsaturated fats and nutrients. Therefore, it is otherwise called “sea ginseng”.

Shellfish that have been thawed 2 to 5 times have the smell of old fish and a bitter taste. To avoid poisoning the body, consuming such a product is prohibited.

Table No. 2 “Chemical composition of squid meat”

Nutrient name	Nutrient content per 100 grams of product, milligrams
Vitamins
Niacin equivalent	7,6
	2,5
	2,2
	1,5
	0,18
	0,09
	0,011
	1,8
	1,5
	1,1
	0,3
	0,17
	0,095
	0,02
	0,011
	280
	250
	180
	110
	90
	40

Calorie content of shellfish per 100 grams is:

• fried – 175 kilocalories;
• boiled - 98.26 kilocalories;
• dried – 245.06 kilocalories;
• smoked - 286 kilocalories.

The most correct combination of squid with the following products:

• fresh fruits (apples, citrus fruits, pomegranate);
• fresh salad vegetables (bell peppers, cabbage, herbs, tomatoes).

The nutritional properties of the shellfish will be preserved as much as possible if you put it in salted boiling water and cook for up to 5 minutes.

Effect on the body

What are the benefits of squid:

1. Reduce inflammation. The high selenium content (63% of the daily dose) in squid meat determines the antioxidant capacity of the product and reduces the manifestations of arthritis and pain.
2. Helps absorb iron. 85 grams of shellfish contain 90% of the daily requirement of copper. This mineral is involved in the formation of red blood cells, the absorption and metabolism of iron, and prevents the development of anemia.
3. Maintains healthy hair, nail plates, skin, and muscles. In addition, squid is the best source of animal protein, which is slowly digested in the human body and prevents you from gaining extra pounds.
4. Stabilizes blood glucose levels.
5. Reduce the risk of developing heart disease (stroke, heart attack) by reducing the level of homocysteine ​​in the body.
6. Relieves headaches and migraines due to the high content of thiamine and riboflavin.
7. They supply bone tissue and teeth with “building materials” - phosphorus, calcium.
8. Strengthens the immune system due to the presence of zinc in the composition. It has been scientifically proven that a lack of this element makes the body susceptible to infectious diseases.
9. Reduces blood pressure and prevents the development of hypertension.
10. Relaxes nerves and relieves muscle spasms.
11. Remove heavy metal salts.
12. Maintains a healthy endocrine and thyroid system.

Unlike meat from cattle and poultry, squid does not contain cholesterol, therefore it is allowed in the diet of people with heart and blood vessel diseases.

Other beneficial properties of shellfish:

• normalizes intestinal health;
• provokes the secretion of gastric juice;
• well absorbed;
• does not create discomfort or heaviness in the stomach.

Squids have a diuretic function, improve memory, stimulate mental activity, and promote rapid muscle growth. Therefore, they are an “ideal” dietary product for athletes and bodybuilders.

Contraindications

Squid is a strong allergen. The benefits and harms of the mollusk depend on the habitat of the marine inhabitant. In recent years, the mercury content in water bodies has been rapidly increasing, and seafood absorbs and accumulates all industrial pollution. As a result, their nutritional value is suppressed. Such products pose a risk to human health.

1. Individual intolerance to the product.
2. Allergy.
3. Stomach ulcer.
4. Increased blood cholesterol levels. 100 grams of squid meat contains 260 milligrams of a harmful compound (87%).

It is not recommended to consume more than 150 grams of smoked or dried shellfish at a time, as they retain fluid in the body, provoke salt deposition, put a strong strain on the digestive tract, and worsen the condition of the skin. Boiled squid is free of these shortcomings; in terms of its composition, BJU is a dietary product.

Squid diet

The low calorie content of shellfish meat allows the product to be used in dietary nutrition. The method of losing weight using squid is strict in terms of diet. The main advantage of the diet is the usefulness of the product, which is not inferior to meat products in terms of the amount of nutrients. In addition, this nutritional scheme replenishes iodine deficiency in the body, improves the functioning of the thyroid gland, lowers cholesterol levels, and removes heavy metal salts. The disadvantage of the diet is monotony. Due to the fact that squid meat does not contain fat, the product is easily digested without loading the digestive tract.

The duration of the squid method is 1 week. Weight loss during this period is 4 kilograms. To enhance the effect, perform physical activity (aerobics, walking, running, swimming) for 7 days.

Daily squid diet menu:

• breakfast – boiled squid rings (unsalted) – 100 grams, freshly squeezed orange or apple juice – 200 milliliters, raw vegetable salad – 100 grams;
• lunch – boiled squid carcass (loin) – 2 pieces, pear – 2 pieces;
• dinner - 100 grams of feta cheese, green tea - 250 milliliters, salad of egg whites, boiled squid, seasoned with 10% sour cream - 100 grams.

Throughout the entire weight loss period, drink vegetable juices, still water (1.5 liters per day), and green tea. During the diet, it is prohibited to consume spices, salt, mayonnaise, baked goods, fatty and fried foods. To diversify your diet, replace the squid salad with seafood soup.

Conclusion

Squid is “sea ginseng” for the human body, which supports the functioning of the endocrine system, strengthens the heart muscle, blood vessels, removes toxins and improves digestion.

The ideal composition (B: F: Y = 18: 2.2: 2) and the low calorie content of the product (110 kilocalories per 100 grams) make it possible to consume shellfish while losing weight.

The beneficial properties of squid depend on the quality. When choosing carcasses, please note that they must be frozen, not stuck together, and easily separated from each other. The film that covers the body of the mollusk may have a gray-pink or purple tint. Its color depends on the habitat and age of the marine inhabitant. The squid meat under the film should be white. If one of the criteria does not correspond to reality, this indicates a violation of the storage conditions of the product. When cooked, such a squid will spread, become bitter and tough.

Do not buy peeled carcasses, since if there is no skin on the shellfish, determining its freshness is problematic.

Ending. See No. 13/2000

Giant squids - the horror of the sea

Denis de Montfort came up with his own version. All ten ships were allegedly sunk by giant cuttlefish. Montfort did not expect that the British Admiralty itself would act against him as an opponent. Refuting the speculations of the French naturalist, it revealed some of the secret reasons for the death of ships.

The matter ended in a big scandal, and de Montfort had to abandon his scientific career forever.

After this story, many scientists stopped believing in giant squids altogether, since no one could catch them and, accordingly, study them in detail. And only in November 1861, the French steamer Alekton met a kraken at sea. Several successfully thrown harpoons pierced the animal's body. The fight lasted about 3 hours, but the sailors failed to catch the animal. They only got a piece of the body weighing 20 kg. However, the ship's artist managed to sketch the kraken. This drawing is still kept in the French Academy of Sciences.

In the 70s XVIII century Some kind of epidemic was probably raging among the giant squids, since these animals - half-dead or half-dead - began to be found quite often on the surface of the ocean. As a result, quite a few copies fell into the hands of scientists. American zoologist Edison Verrill was one of the first to study krakens. He compiled their description according to all the rules of zoological science.

And in 1873, one of the giant squids finally fell into human hands alive. The Kraken got caught in the net of Newfoundland fishermen. When people pulled the net out of the water, it seemed extremely heavy to them, and in addition, it was torn from their hands. When the fishermen with difficulty pulled it to the shore, they discovered a kraken in it. Out of fear, people almost let go of the net, especially since the monster stretched several long tentacle arms through the holes in the net and tried to reach people with them. However, there was one brave soul who jumped up to the animal from behind and plunged a long knife between the kraken’s sparkling eyes, and then quickly cut off the head from the body.

This specimen went to the researcher R. Harvey, who measured the animal (it reached 10 meters in length) and put it in a tank of salt water. Later, the kraken preserved in this way was taken to London, to the Natural History Museum.

This drawing was made from those images, photographs and preparations that have accumulated over 100 years. The squid is shown catching fish; when attacking, it throws its long tentacles forward and advances, pushing out a stream of water through a backward-facing funnel (it is drawn under the eye). By turning the funnel, the squid can move in any direction

What is the true appearance and internal structure of the legendary kraken? The giant squid can hardly be called handsome, but its appearance is truly impressive. First of all, attention is drawn to the huge cylindrical head, about a meter long, decorated with the largest eyes in the animal world. They sometimes reach 25 cm in diameter!

In the center of the crown of arms is the second decoration of the squid - a powerful chitinous beak, very reminiscent of the beak of a parrot. It consists of an upper and lower jaw and can be more than 15 cm long. The strong upper jaw has an elongated, sharp projection that forms something like scissors with the lower jaw. With the help of its beak, the squid easily tears its prey - various fish, smaller squid - into small pieces that it can swallow.

The squid's mouth contains a tongue-radula - a real grater, equipped with transverse rows of chitinized teeth of the most varied shapes. The food crushed by the jaws is pushed into the digestive tract by the swallowing movement of the radula. Swallowing and moving food inside the digestive canal are also facilitated by pharyngeal teeth - small, backward-sloping teeth on the cuticle lining the pharynx.

The mouth and eye of the giant squid are especially remarkable. The powerful beak consists of chitin - the same solid substance that makes up the outer integument of crustaceans and insects. With its beak, the squid crushes prey into pieces large enough to swallow them

Digestion of food occurs in the squid in a thick-walled stomach, which receives digestive enzymes from the unpaired “liver” (digestive gland) and the pancreas lying in front of it. Undigested residues pass through the short intestine and are expelled through the valved rectum into the mantle cavity. And from it through the funnel to the outside.

The giant squid catches its prey with the help of eight arms and two tentacles, with a crown surrounding its beak. The arms of adult animals can reach a length of 3 m, and a circumference (at the base) of 50 cm. On the inner surface of each arm there are low membranes that frame two rows of suction cups. In the direction from the base of the arm to its end, the suction cups gradually decrease in size, and at the very end they generally look like small tubercles.

The end of a giant squid's tentacle has a manus, or palm, where the tentacle flares out slightly. The manus has four rows of suckers with fine teeth; The diameter of the largest suckers is about 5 cm, the smaller ones are about 2 cm. The suckers are movable. The individual sucker and its chitinous ring with teeth are shown on the left.

The two tentacles with which the squid, like pincers, grabs its prey can reach a length of more than 10 m, but they are thinner - about 25 cm in circumference and at the base. The ends of these tentacles are expanded into special “palms”, on which there are four rows of suckers with small teeth. In the two middle rows the suckers are larger; their diameter is approximately 2.5 times larger than that of small, marginal ones, and can reach 5.2 cm.

Each sucker of a giant squid sits on a short muscular stalk, which the animal can move, and is equipped with sharply jagged chitinous rings along the perimeter. When the tentacle catches prey, the rings cling to the body of the victim. But architeuthys does not have the special hooks found on the tentacles of other oceanic squids.

Indentations and scars from the suckers of giant squids are often found on the skin of sperm whales and even on the walls of their stomachs. When reporting about such scars, their size was often exaggerated, sometimes talking about a diameter of 20 cm! Naturally, in this way a false impression was created about the size of the squid that left such monstrous marks. In fact, it is likely that the scars a sperm whale receives when it is young simply get larger as the whale grows.

The mantle, or body, of the giant squid is more or less conical in shape. In adult animals, a short, strong outgrowth like a tail protrudes behind the fins; in young animals this “tail” is absent. Squid fins are flexible, but not very muscular, and most likely serve as stabilizers during swimming. At the anterior end of the mantle, behind the head, a muscular funnel protrudes, which is a modified leg - a characteristic organ of all mollusks. With the help of a funnel, the squid moves, throwing out a strong stream of water through it, pushing the body in the opposite direction. The funnel is very mobile, so the squid can move in any direction - forward, backward, up or to the side. Inside the funnel there is a petal-shaped valve that prevents the backflow of water between individual discharges.

Inside the giant squid's body is a translucent support structure called a gladius, or feather. Gladius is a rudiment of an internal calcareous shell, which is still preserved in more primitive cephalopods, such as cuttlefish. The gladius is located in a sac in the musculature of the mantle, extending from its anterior to posterior end. It serves as a support for the muscles and plays the role of a frame that supports the very long body of the squid.

The body, head and arms of the squid are covered with a multi-layered outer cover of an amazing dark purple or chestnut color. The color of the outer integument is determined not only by the background pigmentation, but also by the color of the layer of chromatophores, special cells containing pigment and capable of changing their size. The inner surface of the mantle and some internal organs of Architeuthys are also painted dark red.

Like other cephalopods, the giant squid breathes through gills, each of which consists of many leaves, or lamellae. It is in these leaves that gas exchange occurs.

Another characteristic organ of the squid is a huge ink sac. Architeuthis probably uses black slimy ink in the same way as other cephalopods - to escape persecution. The squid throws out a cloud of ink, resembling the shape of the animal itself, and thus distracts the predator, swimming away in the other direction.

The enemies of giant squids are sperm whales. Sometimes in literature you can find heartbreaking descriptions of fights between sperm whales and krakens on the surface of the sea. Moreover, many authors have expressed the opinion that it is giant squids that feed on whales, and not vice versa. Scars from the suckers of giant squids, which are found on the skin around the mouth and on the head of sperm whales, certainly indicate that such fights do occur. But in them, the squid rather plays the role of a prey - the beaks of giant squids are often found in the stomachs of sperm whales.

While we have a fairly complete understanding of the appearance and structure of architeuthys, their way of life largely continues to remain a mystery. It is believed that adult giant squids live near the bottom or on the bottom at a depth of 500 to 1500 m. They most likely live alone and meet each other, perhaps only once in their lives - in order to leave offspring.

Very little is known about how such meetings occur and how giant squids reproduce. In all cephalopods, during mating, the male transfers to the female one or more spermatophores - packets of sperm that look like narrow tubes. The spermatophore is equipped with a sensitive hair, a powerful “spring” and a “tube of glue”. Having left the male's body, the spermatophore comes into contact with sea water, and the so-called “spermatophore reaction” begins. A sensitive hair breaks a thin membrane, and water enters the shell. But the shell is strong, double-layered, the water puts pressure on the “spring”, compressing it, and in the end the outer shell can’t stand it and breaks. The “spring” flies out, pulling out the inner shell containing sperm and sticking to the squid’s integument or penetrating its skin.

Spermatophores are formed in a complex spermatophore apparatus, which is located in front of the testis. A long, thin-walled spermatophore sac is attached to the mantle cavity to the left of the intestine. In giant squids, it reaches a meter in length and stores hundreds, and maybe even thousands of spermatophores, laid parallel to each other. The length of the spermatophore in architeuthys can reach 10–20 cm, and its thickness is 3–5 mm. In addition, unlike other squids, their spermatophores are covered with a gelatin-like membrane.

Between 1996 and 1998, three live female giant squid were caught off the coast of Tasmania at depths of more than half a kilometer. The largest of them reached a length of 15 m and weighed about 220 kg. A tiny hole was found on one of her arms, around which spermatophores were located in the thickness of the tentacle. Despite her impressive size, this female was apparently quite young, as she had poorly developed small ovaries, weighing only 3 kg (the ovaries of an adult female giant squid caught off the coast of South Africa weighed more than 14 kg!) . This means that the spermatophores stored under her skin must have been stored there, perhaps for many months - until they matured and laid eggs.

This strategy of long-term storage of spermatophores is generally characteristic of animals leading a solitary lifestyle. After all, meetings between them in the depths of the ocean can be very rare, and the animals that meet are not necessarily ready for procreation. That’s why the male takes every opportunity to transfer sperm to the female, who then stores it until the right moment.

Internal structure of a female giant squid

But how does a female giant squid extract sperm from under her skin when the eggs finally mature? In squid species in which the spermatophore is attached externally, this is not a problem. If the spermatophores are glued near the gills, then the eggs pass by them immediately after leaving the oviducts; if on the back of the head, the eggs are swept out in two threads through the holes on the sides of the neck, to the right and left of the back of the head. If the spermatophores are located around the mouth, the eggs are swept out through the funnel. One way or another, the eggs inevitably pass by the place where the sperm is stored and are fertilized. But what about the female Architeuthis, whose spermatophores are located in the thickness of the skin of her hands? Perhaps she uses her beak or very mobile tentacles to extract spermatophores. Or perhaps the sperm itself comes to the surface under the influence of some special hormones or other chemicals that are produced with the onset of reproduction? This mystery has yet to be solved.

Literature

Akimushkin I. Animal world. Invertebrates and fossil animals. – M.: Mysl, 1992.

Nesis K.N. Tough love of squids // Nature, 1997, No. 10.

Roper K., Boss K.D. Giant squid // In the world of science, 1983. No. 2.

Norman M. Riveting sex in the giant squids. Nature Australia. Winter. 1999.

Body squid(Fig. 11) consists of a head, tentacles and torso. The body is a mantle sac, inside which are located the digestive organs, gonads, gills, gland that produces a peculiar coloring substance - sepia, and sepia itself in a special bag. The fins are located on the tail part of the mantle. The squid's mantle is thick and muscular, especially on the ventral side. The relative thickness of the wall is 4-5% of the length of the entire mantle.

The squid mantle consists of integumentary tissues and muscles, characterized by a complex structure. The skin is smooth,

A - appearance; o - schematic longitudinal section of the squid’s body: і - tentacles, 2 - eye, 3 - oral apparatus, 4 - esophagus, 5 - liver, 6 - the rest of the shell, 7 - ink bag (sepia), 8 - gills, 9 - mantle, 10 - mantle cavity, 11 - stomach, 12 - funnel, 13 - exit into the mantle cavity, 14 - gonads, 15 - tongue, or grater, 16 - exit of the rectum.

pigmented. The thickness of the skin, depending on the type of animal, reaches 2-17 mm.

The outer layer of the skin consists of a thin single-layer cylindrical epithelium, covered on top with a thin layer of transparent mucus. Under the epithelium is the skin itself, represented by four layers.

The two upper layers, between which the pigment grains are located, do not have an oriented fiber direction. The structure of the third layer of skin resembles muscle tissue with a large number of nuclei. The fourth layer is characterized by a dense fibrous structure.

Between the skin and muscles there is a film connecting them.

The musculature, which makes up 98% of the thickness of the entire mantle, is formed by three types of muscle fibers intertwined with connective tissue.

The outer layer of muscle, located directly under the skin, is represented by a thin layer of longitudinal muscles. Next comes the musculature, consisting of alternating bands of circular muscles that are separated by radial muscle fibers. The annular muscles are the most developed in squid.

The inner surface of the mantle is covered with a thin shell of connective tissue.

All types of muscle fibers are connected into a single whole, both among themselves and with the outer and inner sheaths of connective tissue fibers, arranged in the form of a three-dimensional lattice. Squid muscle fibers, averaging 3.6 µm in diameter, are approximately rectangular in shape and consist of rectangular, obliquely striated myofibrils arranged almost radially around a central cytoplasmic core. Myofibrils twist into a left-handed spiral lying at an angle of 16-17° to the main axis of the fibers.

The structure of the tissues of squid tentacles is even more complex compared to the mantle and determines their greater strength.

In squids, there are no species differences in the structure of muscle tissue.

The squid's body includes connective cartilaginous tissue that surrounds the brain and connects the mantle to the head on one side and the funnel on the other. There are also cartilages at the base of the fins.

According to the histological structure, the cartilage of cephalopods is close to the cartilage of vertebrates.

In the thickness of the mantle tissue on the dorsal side there is an internal shell - gladius (with lat.- sword). The gladius is feather-shaped and consists of a stem, a feather and sometimes a terminal cone.

The shape and size of the body, fins, thickness of the mantle sac, and shape of the gladius are the specific characteristics of squid.

As a rule, sexual characteristics are also expressed in the structure of the gladius - in females it is relatively wider than in males.

Squids, depending on the species, vary significantly in length, weight and the ratio of individual organs and body tissues.

The squid's edible body tissues include a mantle sac with fins and a head with tentacles.

According to the size and mass characteristics of squid caught by the domestic fishing fleet, they are classified into groups. The number of size groups can be different (3-7) depending on the type of squid, the method of their processing, as well as the sales market.

The least differentiated classification of squids by weight and size includes three groups.

The first group includes loligo, Pacific and Commander squids. They are characterized by a small body weight (160-265 g), thin walls of the mantle sac (2-6 mm thick), significant skin mass (3.1-6.7% of total body weight), a large liver (5.5-14 .5% of total body weight), significant yield of edible parts (62.5-78.8% of total body weight).

The second group includes Bartram, Banksy and Hawaiian squid. They are characterized by large sizes (40-60 cm), significant weight (up to 1 kg), thin skin, thick walls of the mantle sac, small liver, and a high yield of edible parts (72-79% of body weight).

The third group includes large oceanic squids with a body length of more than 0.5 m and a weight of more than 4 kg. They have fairly thick walls of the mantle sac, a significant mass of skin, and a small liver. They are characterized by a low yield of edible parts.

The meat of most squid contains 16-20% nitrogenous substances, 76-79% water, 1-2% lipids, 0.5-1.5% glycogen (Table 6). Nitrogenous substances are represented by proteins (65-70%).

The composition of squid is influenced by the fishing season. For example, the mantle of the illex squid contains 78-79% water in summer, 75-76% in autumn, and 16-38 and 19-20% protein, respectively. For Pacific squid caught in the spring, the water content is 82-84%, protein - 13-14%, for those caught in the fall - 75-77 and 17-22%, respectively.

Sarcoplasmic proteins of the squid mantle make up about 55, myofibrillar - 35 and stromal proteins - 2-4%.

The predominant amounts of squid sarcoplasmic proteins include globulin X, myoalbumin and myogens.

Myoalbumins contain a fraction of heat-stable proteins that do not denature at a temperature of 100°C.

Squid myofibrillar proteins contain mainly actin and minor amounts of myosin and actomyosin.

The isoelectric point of squid meat proteins is in the range of 6.1-7.0.

The amino acid composition of squid proteins, compared to other invertebrates, is characterized by a high content of lysine, isoleucine and valine.

Table 6

Chemical composition of the edible part of squid, % mass

Different types of squid have a different range of amino acids: bartram squid meat is rich in arginine, lysine, and hydroxy acids; Commander - tyrosine, phenylalanine; Pacific - sulfur-containing amino acids. Squid meat contains significantly more collagen than fish.

Squid proteins are complete and highly digestible.

Of the nitrogenous substances in squid, non-protein nitrogen accounts for about 40%. Compared to raw fish, squid contains 2-3 times more non-protein nitrogen. The content of non-protein nitrogen in squid meat depends on their physiological state and species. The muscle tissue of males, unlike the muscle tissue of females, contains more non-protein nitrogen.

In the total amount of extractive nitrogen contained in squid muscles, free amino acids account for 14-40%, which has a great influence on the taste properties of meat of various types of squid.

The edible tissues of loligo and illex squids are richest in free amino acids (36-40% of extractive nitrogen). A small amount of them (up to 19%) is characteristic of the Pacific squid.

Squid tissue contains dipeptides - betaine and taurine.

Trimethylamine oxide (TMAO) is contained in significant quantities in squid meat - 36-1130 mg/100 g.

The squid mantle contains 4.0 mmol of histidine per 1 kg of raw material. With a high content of histidine in squid meat, there is a danger of histamine formation during fresh storage of raw squid. Squid meat does not contain creatine and urea.

All types of squid are characterized by low lipid content (0.37-2.61%).

The qualitative composition of lipids depends on the type of squid. For example, the edible tissues of Pacific squid contain no more than 10% free fatty acids, Commander and Bartram - 35-47%.

The fatty acid composition of squid lipids varies significantly depending on the season, as well as the age of the individual.

Squid lipids contain low monounsaturated fatty acids and high amounts of polyunsaturated fatty acids.

In the squid mantle the glycogen content is 75, hexoses - 62-75, hexosamines - up to 60 mg/100 g.

The edible tissues of squid are characterized by a wide variety of macro- and microelements, the amount of which varies depending on the species and age of the individual, as well as the location and season of production.

Compared to fish, squid meat is richer in phosphorus and magnesium. Water-soluble vitamins in squid meat are presented in quantities (mg/100 g): B1 - 45, B2 - 46, C - 2-3, biotin - 0.7-5.0, pantothenic acid - 0.23-0.68 , inositol - 5-18 and niacin - 0.7-4.3. The amount of vitamin B12 in squid meat ranges from 85 to 240 mcg/kg of dry matter.

The proteolytic activity of squid enzymes is much higher than that of fish, and depending on the species reaches 0.4-1.3 µmol/(g-h).

The activity of lipolytic enzymes in the mantle, regardless of the type of squid, is 0.2-0.4 units. units

The composition of inedible squid tissue differs from the composition of meat. The integumentary tissue of squid contains a large amount of stromal proteins - collagen and elastin, and there are 4 times more of them than in muscle tissue.

According to physical, chemical and hygienic studies, squid skin can be classified as edible parts, which increases their yield by 3-10%.

Squid liver is characterized by a large amount of lipids, reaching 15-56% of its total mass. The fat content in squid liver varies depending on the season: in autumn - maximum, in summer - insignificant. The accumulation of fat in a squid's body is directly proportional to its size. Liver lipids are characterized by low values ​​of acid, iodine and aldehyde numbers, which indicates their resistance to oxidation.

Squid liver can be used as a source of vitamin A, the amount of which varies by season from 2 to 4 thousand IU per 1 g of fat.

Liver lipids are represented by triglycerides (50%) and phospholipids (20%). In the liver lipids of some types of squid, triglycerides account for up to 7%, diacylglycerol esters - up to 10%. In other species, such as Pacific squid, on the contrary, triglycerides predominate.

Diacylglycerol esters of squid liver are characterized by a high content of etheric acid - 18:1 (47%) and unsaponifiable fraction of fatty acid -16:1.

Squid liver, whose lipids contain many diacylglycerol esters, is advisable to use to obtain these compounds, which are widely used in medicine, as well as in the perfume industry.

Liver proteins can be considered as raw materials for the production of hydrolysates and other protein concentrates.

Due to the high activity of proteolytic enzymes, squid liver is widely used in Eastern countries for the production of fermented products.

In the squid liver, the glycogen content is higher than in the mantle and is 600-1500, hexoses - 300-1100 mg/100 g.

The insides of squid are rich in amino acids, B vitamins, as well as minerals, among which the content of honey, zinc and manganese is higher than in fish and other shellfish.

The caviar of some types of squid (Commander and Pacific) is white, with a slight greenish tint, large in size (diameter 2.0-2.5 mm), with a dense shell. The composition of squid caviar includes 14% proteins and 15% lipids, the pH of the caviar is 3.1.

The ratio of vital elements: calcium and phosphorus - in squid caviar is in proportions favorable for ensuring complete absorption of phosphoric acid salts by the human body.

Squid cartilage is built from a specific protein that contains hexosamines and collagen.

Squid gladius consists of chitin, the distinctive feature of which is its slight mineralization and low protein content. Squid gladius chitin is considered the purest chitin in nature.

The squid's jaws, called beaks, are made of a chitin-like substance and contain hexosamines.

Squid beaks are highly resistant to animal digestive enzymes and are slowly destroyed by bacteria once the squid dies. The tentacle suckers are composed primarily of keratin, but also contain collagen and chitin.

The composition of cartilage, suckers and beak includes carbohydrates in amounts of 0.362, 0.530 and 17.7% of dry matter, respectively.

Many cephalopods, including octopuses and squid, secrete sepiomelanin, which they release as a protective cloud. Sepiomelanin is dark brown in color and chemically stable. It is used as a dye.

Squid has unique organoleptic properties. This especially applies to the appearance of an uncut shellfish, the smell and consistency of its meat. Squid meat has a sweetish taste, the intensity of which depends on the content of glycine, arginine, betaine, taurine, etc. The consistency of the meat is determined by its complex microstructure.

When squid is heat-treated, muscle fibers become denser due to an increase in their diameter by 15%, myofibrils merge, granules appear on the surface, apparently representing a denaturing protein, and disappear due to gelatinization of the connective tissue. Such changes lead to the formation of a peculiar dense, sometimes rubber-like consistency of boiled meat, which is one of the technological features of this type of raw material.

Squid meat, after proper skinning, is pure white. Squid blood contains hemocyanin, which determines its blue color.

The color of squid after catch is changeable and depends on the species, fishing conditions, and the color of the surface on which the animal is located after catch. The outer surface of the mantle of cut raw squid, depending on its type, is colored light brown, light greenish, sometimes with light brown spots, carmine red, white with pinkish-brown spots, white-pink and other colors.

Squid skin pigments are acylated and methylated derivatives of phenoxazine.

The pigment cells of squid skin are located between its first and second layers. The skin of squids on the back side is darker than on the belly side.

Cephalopods (squid and octopus) use a mechanism for color change that is different from that of fish and other animals.

Cephalopods have structures that are tiny organs that are made up of five different types of cells, including a central chromatophore. Contraction of radial muscle fibers causes stretching of the chromatophore to a size 7 times greater than the original diameter, which is accompanied by the dispersal of its pigment granules. Chromatophores can be dark brown, red and yellow. The color of the skin of a mollusk at a certain moment depends on the extent to which the chromatophores of all these types are expanded.

The color change of cephalopods occurs very quickly (the duration of this process is less than 1 s) (Fig. 12).

The nutritional value of squid is high and depends on the type of squid. The differences in the nutritional value of individual species of commercial squid in the Atlantic Ocean are 20-35%.

The good digestibility of squid meat proteins is due to their high degree of solubility and the presence of a large amount of extractive substances, which give a unique desirable taste and smell to food, which, in turn,

The mechanism of physiological color changes in cephalopods:A- light skin color, chromatophore compressed, b- dark skin color, the chromatophore is stretched; 1 - radial muscle fibers, 2 - central chromatophore.

stimulates appetite and ensures more complete digestion of the product.

The nutritional value characteristic, depending on the lipid composition of the product, has an optimal proportion of polyunsaturated and unsaturated fatty acids equal to 0.3. The ratio of these squid fatty acids differs significantly from this value, which does not allow squid lipids to be classified as nutritionally valuable substances.

In terms of composition and quantity of biologically active substances, squid meat has certain advantages compared to the meat of warm-blooded animals. The presence of significant amounts of lysine and arginine makes it possible to classify squid meat as a necessary component of baby food, and the sufficiently high content of methionine and lysine determines its lipotropic effect.

Squid meat, like other invertebrates, contains a large amount of taurine, which helps reduce cholesterol in the blood and thus has an anti-sclerotic effect. Taurine supposedly acts as a blood pressure regulator, reduces the amount of neutral fats in the blood, promotes constriction of arteries, and improves night vision.

Vitamin E and selenium contained in squid meat contribute to the conversion of eicosapentaenoic acid in the human body into prostaglandin, which binds and neutralizes heavy metal salts.

With the development of global trade relations, a variety of seafood products began to appear on the shelves of Russian supermarkets, shops and even market stalls.

Valuable varieties of fish, shellfish, crabs and shrimp, seaweed - most of these goods are traditionally classified as gourmet delicacies, naturally, with a price corresponding to this status. However, some products have an optimal balance between reasonable prices, high nutritional value and delicate taste. We are talking about seafood such as frozen mussels, shrimp and, of course, squid.

The latter are especially popular among Russians.

All products of marine origin have a rich composition of minerals and biologically active substances.

Per 100 g of squid fillet the content of essential components is:

• taurine – 3.6 mg,
• vitamin E – 2.2 mg,
• vitamin C – 1.5 mg,
• vitamin PP – 2.5 mg,
• vitamin B6 – 0.2 mg,
• vitamin B4 (choline) – 1.2 mg,
• copper – 1.5 mg,
• zinc – 1.8 mg,
• iron – 1.1 mg,
• sodium – 110 mg,
• phosphorus – 250 mg,
• potassium – 125 mg,
• molybdenum – 20 mcg,
• iodine – 300 mcg.

Squid meat is a valuable food product due to the presence in its composition of a large number of substances necessary for a person to live fully.

Squid calories

For 100 gr. cleaned fresh fillet nutritional content is:

• water – 80 g,
• fats – 2.3 g,
• proteins – 18 g,
• carbohydrates – 0 g,
• calorie content – ​​86 kcal.

Depending on the method of preparing the squid, these numbers change in one direction or another. For example:

• dried or jerky – 45 g protein, 2 g carbohydrates, 1.3 g fat, 52 ml water;
• boiled – 18 g protein, 0 g carbohydrates, 2.3 g fat, 80 ml water;
• smoked – 18 g protein, 3 g carbohydrates, 4.3 g fat, 58 ml water;
• fried – 14.4 g protein, 1.4 g carbohydrates, 9.9 g fat, 72 ml water.

Beneficial features

Squid meat is ideally balanced in terms of the content of nutrients and microelements, so its systematic consumption helps the body compensate for the deficiency of certain items.

The main feature of squid meat is the presence of a large proportion of minerals such as potassium, sodium and iodine.

Everyone knows that iodine is necessary for the synthesis of thyroid hormones. With its deficiency, the likelihood of the formation of a goiter or tumors in this organ increases several times.

Traditionally, the overwhelming majority of agricultural lands cannot “boast” of a significant iodine content; therefore, there is no abundance of it in the vegetables and fruits grown on them. In this case, you can replenish the iodine deficiency from seafood, and squid contains as much as 300 mg per 100 g of product.

Sodium, potassium and chlorine take part in regulating the processes of water-salt metabolism. It is the balance of sodium and calcium (normally one to two) that determines the level of osmotic pressure, the acidity of the internal media of the body, the filling and removal of fluids from tissues.

Sodium and potassium are also involved in regulating blood supply and nutrient absorption. If they enter the body in sufficient quantities, then the person does not suffer from edema, endures stress more steadfastly, thinks faster and reacts to current events.

Another microelement contained in this seafood allows you to maintain your hair into old age. Copper helps slow down the process of hair loss and the destruction of pigment in it (the appearance of gray hair).

Squid contains easily digestible protein and polyunsaturated fatty acids omega-3 and omega-6 (1.5 and 0.04 mg, respectively). Protein is necessary for an intensively growing body, and essential amino acids are necessary for the human brain.

It also contains many substances such as:

• the amino acid arginine lowers cholesterol levels, increases blood supply to tissues, the volume and quality of sperm, promotes the generation of growth hormones and increased muscle mass, and prevents the formation of tumors;
• the amino acid taurine increases performance and stimulates the body’s immune forces, reduces the load on the liver;
• the amino acid lysine preserves vision, reduces fatigue, enhances the effect of arginine, increases resistance to stress, and participates in the formation of collagen.

In addition, squid fillet contains special substances that gently stimulate the appetite and improve the process of food absorption.

All of the above beneficial properties are relevant only for freshly prepared squid. Smoked and dried squid have them to a lesser extent.

Use of squid in medicine

In Russian medicine, squid-based medications or dietary supplements are practically not common. Basically, if you manage to find a similar product in a pharmacy, it will be an imported product.

Such dietary supplements are produced as products that prevent premature aging, decreased potency, or simply as mineral and vitamin support.

Most often, squid is used unchanged, whole, as part of dietary programs. For example, squid is included in the menu of professional athletes who need increased protein intake (bodybuilders, wrestlers, runners, etc.), or people experiencing increased physical and mental stress.

They may also recommend consuming squid during a course of diuretics, since a lot of potassium is excreted from the body along with urine, and this upsets the internal balance. Squid contains enough of it to make up for this loss.

Using squid in cosmetology

The use of squid as a natural source of beauty is not very common in modern cosmetology. At the very least, there is no available and reliable data that squid is used for the manufacture of cosmetic compositions.

The exception is chitosan preparations made from crustaceans and mollusks (which include squid). This substance, in fact, is a powerful enterosorbent that helps cleanse the body of harmful components. It is used in body detoxification programs, as well as in hair treatment formulations.

Squid extracts are included in some “beauty pills” - complexes of vitamins and minerals, combined to suit the needs of the aging female body.

Squids for weight loss

Squid meat can easily be called a dietary product. Per 100 g of fresh fillet, the calorie content is on average 86 kcal. Therefore, shellfish fillet can be safely consumed as a worthy replacement for animal meat.

Followers of strict diets, as well as fans of such a radical trend in nutrition as a raw food diet, should pay special attention to squid. The fact is that with a truncated diet (meaning the variety of foods consumed), the amount of vitamins, minerals, amino acids and other substances supplied with food is sharply reduced. Squid meat can more than make up for this deficiency.

In addition, unlike most seafood, this shellfish is eaten raw, without heat treatment. It is enough to hold fresh fillet in an acidic marinade based on citrus juice or apple (wine) vinegar and it can be consumed without any fear.

Good to know

Squids (in Latin Teuthida) are invertebrate animals belonging to the cephalopod molluscs.

Squids have been used as food since ancient times. It is known for certain that dishes made from them were served at the tables of the rulers of all coastal countries that existed before our era.

The ancient Greeks and Romans called the mollusk "winged fish." The squid received this nickname for two reasons. The first of them lies in its structure. The squid consists of a large oblong body with peculiar “wings” in its front part and ten tentacles extending directly from it.

The second reason for this name was the way the squid protects itself from attack. If a predator began to pursue the animal, the squid would release an ink cloud, and then, running away, develop high speed, at times jumping out of the water and “flying” through the air for several meters with its “wings” wide open, in order to confuse the tracks and confuse the hunter.

In the minds of the average Russian, squid is a small (20-30 cm) pale pink frozen carcass without tentacles. It is this type and in this form that squid mainly enter the domestic market.

Meanwhile, there are about 50 commercial species of squid, and some of them are simply amazing in their size. In the southern seas and the Pacific Ocean, specimens the size of a medium-sized boat are sometimes caught.

This is quite possible to believe if we recall the ancient legends about the mystical monsters krakens, who were capable of breaking the masts of a huge ship with their tentacles, or even dragging an unlucky ship to the bottom.

Large types of squid on the Russian market are sold in processed form - large smoked layers.

How to clean squid

Squid is a rather capricious product and therefore, in order to fully enjoy its tender and juicy meat with a pleasant rich taste and piquant aroma, you need to know how to cook it correctly.

It needs to be cleaned first. This is best done using water at a contrasting temperature. To do this, you will need two containers with hot (80-90 degrees) and cold water.

It's simple: the squid carcass is dipped in hot and then cold water for a few seconds. The outer protein layer (skin) folds into white and pink flakes, which are very easily removed. Then all that remains is to remove the chitinous arrow of the skeleton and the remains of the entrails from the inside.

Boiling squid for salads and main courses is even easier. To do this, bring 2 liters of water to a boil, add bay leaf, salt and other spices to taste. Let it simmer for 1-2 minutes, then put the cleaned squid fillet in there and immediately (!) remove from the heat. The squid meat should stand in cooling water with spices for about 15 minutes.

With this method of cooking, the meat will turn out very juicy, aromatic and tender.

The main culinary rule for preparing this shellfish is to process it for as little time as possible. The longer the squid is boiled or fried, the tougher and more tasteless it becomes.

Especially for netkilo.ru - biryta

Beauty and Health Health Nutrition

Many people like the taste of squid. However, it is famous not only for its mild taste, but also for its beneficial properties. Squid is rich in protein, which is perfectly absorbed by the body. Therefore, even children can safely eat it. It is also often recommended for dietary purposes.

Description of the squid

Squids are decapod cephalopods.. They were prepared in Ancient Rome and Greece. The ancients gave the mollusk the name “winged fish” because it swims well using its tentacles. It is considered one of the fastest-moving inhabitants of the seas. Only swordfish, tuna and dolphins move faster than it. When a squid is chased by a larger sea animal, it swims at tremendous speed, and sometimes jumps out of the water, flies several tens of meters through the air and falls back into the sea.

There are many species of squid in the world - about 200. But only some are eaten. In Russia, for example, the most popular species is the common squid. Its length ranges from 20 to 50 cm, and its weight is 200-300 g. In other countries, other species are also eaten. In the depths of the sea you can find giant squid. The body length of this mollusk can be up to 20 meters. The squid's body consists of a body (also called a mantle) and tentacles. The mantle contains all the internal organs and the ink sac. During defense, an ink cloud emerges from this bag, which envelops everything around and confuses the enemy. At this time, the squid can safely leave the battlefield.

Squid, which are commonly eaten, are found in the seas of Asia and are fished by the Japanese, Chinese and Vietnamese. You can also find them in the Sea of ​​Okhotsk and the seas of Argentina.

Composition of squid

In its usual form, squid is quite watery. It contains almost 80% water. There is a lot of protein in squid meat, about 16g per 100g of product. But there is very little fat and carbohydrates in squid, which makes it an excellent dietary product.

Squid meat has a very rich vitamin composition. It contains a lot of vitamin B4 (choline), it is rich in vitamin C and B3 (niacin). Squid meat also contains vitamins A, B1, B2, B5, B6, B9, B12 and E.

Of the macroelements, it contains especially a lot of potassium and phosphorus. There is also calcium, sodium and magnesium. It is also rich in various microelements. Squid meat contains large amounts of copper and zinc, and also contains iron, manganese and selenium.

At the same time, squid meat has a low energy value - only 86 kcal per 100 g of product.

Useful properties of squid

Squid meat is often used in dietary nutrition.. It contains a lot of protein, which is well absorbed by the human body, but there are practically no saturated fatty acids in it. Squid meat also contains quite a lot of taurine, a substance that helps remove harmful cholesterol from the blood, stabilizes blood pressure and generally has a beneficial effect on the cardiovascular system.

Many doctors believe that Squid meat is much healthier than the meat of land animals. After all, it contains a lot of protein and unsaturated acids, many vitamins and minerals, but there is no cholesterol in it. Extractive substances contained in the tissues of the mollusk not only give a special taste to dishes, but also activate the process of secretion of gastric juice and improve digestion. It is also often recommended to include squid meat in the diet of children, since it contains a lot of lysine and arginine, which the child’s body needs.

Contraindications to eating squid

When they talk about benefits squid, then they do not mean dried shellfish. The fact is that this product contains too much salt. This leads to fluid retention in the body cells and edema. Frequent consumption of dried squid may cause health and appearance problems. It is best to buy raw squid and cook it yourself.

How to eat squid

Usually the squid is cooked whole, only the internal organs are removed.. Both the body and tentacles are edible and even very tasty. To cook squid, you must first remove the skin. And there are so many dishes with squid that you can lose count. They are boiled, fried, baked, stewed, dried, pickled, and canned. You can make salads with them, serve them as a main course with a side dish, serve them dried with beer, and even make soup. These mollusks are especially popular in the countries of East Asia and the Mediterranean. For example, the Greeks are very fond of rice and squid soup. And the people of Italy stew it with red pepper.

Recipe No. 1. Squid with rice in milk

To stew squid with rice you need to take 0.5 fresh or frozen squid meat, 1 cup of rice, 2 onions, 1.5 tablespoons of flour, 3 tablespoons of butter, 0.5 cups of milk and spices to taste.

The squid must first be gutted, skinned and thoroughly washed in running water. Then you need to cook the rice. It is important to ensure that it does not boil over. It’s best to undercook it a little so that the rice is crumbly. The squid meat needs to be cut, fried a little and mixed with rice. Then you need to fry a little finely chopped onion in vegetable oil and mix it with rice and squid. Milk, butter are added to the resulting mixture, salt and other spices are added. Place all this in a frying pan, cover with a lid and simmer until done.

Recipe No. 2. Salad with squid

To prepare a very satisfying and tasty salad with squid, you need to take 0.4-0.5 kg of squid fillet, 0.5-0.6 kg of potatoes, 150-200 g of onions, 50 g of green onions, 4-5 tablespoons of vegetable oil, a little 3% table vinegar and spices to taste.

The squid must be cleaned, gutted, rinsed in running water and boiled. The finished shellfish are cut into strips. Then you need to cut the onion into rings. Potatoes need to be washed, boiled in their skins, peeled and cut into cubes. Then you can mix the ingredients, season with vegetable oil and add spices. Sometimes table vinegar is added to add sourness.