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Scientific:
   Loligo pealeii (Langfinnet loligo) 

Synonyms:
   Loligo 

Broader Terms:
   Loliginidae 
   Loligo 
   unclassified 

More Specific:
   Loligo 
   Loligo aalensis 
   Loligo aequipoda 
   Loligo affinis 
   Loligo africana (Inshore squid) 
   Loligo alessandrinii 
   Loligo applegatei 
   Loligo arabica 
   Loligo aspera 
   Loligo bahi 
   Loligo banksi 
   Loligo banksii 
   Loligo barkeri 
   Loligo bartlingii 
   Loligo bartrami 
   Loligo bartramii 
   Loligo beka 
   Loligo bengalensis 
   Loligo berthelotii 
   Loligo bleekeri (Calmar lancette) 
   Loligo bleekeri keferstein 
   Loligo bollensis 
   Loligo brasiliensis 
   Loligo breekeri 
   Loligo breviceps 
   Loligo brevipinna 
   Loligo brevis 
   Loligo brevitentaculata 
   Loligo brogniartii 
   Loligo brongnartii 
   Loligo budo 
   Loligo cardioptera 
   Loligo chinensis 
   Loligo chinesis 
   Loligo coindetii 
   Loligo cranchii 
   Loligo diomedeae 
   Loligo duvacelii 
   Loligo duvanceli 
   Loligo duvancelii 
   Loligo duvauceli 
   Loligo duvaucelii 
   Loligo duvaucellii 
   Loligo duvecelli 
   Loligo eblanae 
   Loligo edulis 
   Loligo edulis edulis 
   Loligo edulis grandipes 
   Loligo edulus nagasakensis 
   Loligo ellipsura 
   Loligo emmakina 
   Loligo etheridgei 
   Loligo felina 
   Loligo forbesi 
   Loligo forbesii (Veined squid) 
   Loligo formosana 
   Loligo fusus 
   Loligo gahi (Patagonian squid) 
   Loligo galatheae 
   Loligo gotoi 
   Loligo hardwickei 
   Loligo hartingii 
   Loligo hemiptera 
   Loligo illecebrosus 
   Loligo indica 
   Loligo japonica 
   Loligo kensaki 
   Loligo kobiensis 
   Loligo laticeps 
   Loligo leachii 
   Loligo lepturo 
   Loligo marmorae 
   Loligo media (Midsize squid) 
   Loligo mediterranea 
   Loligo microcephala 
... 
 
Latest Articles on Loligo from uBioRSS
Branchial NH - Frontiers in Zoology
Loligo tetradynamia Ortmann, 1888 - WoRMS latest additions


Loligo bleekeri
CephBase

External Resources:



1.  Dynamics of kinesin motor proteins under longitudinal and sideways loads.LinkIT
Xie P
Journal of theoretical biology, 2021
http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve&db=pubmed&dopt=Abstract&list_uids=0

2.  Gastrophysical and chemical characterization of structural changes in cooked squid mantle.LinkIT
Schmidt CV, Plankensteiner L, Clausen MP, Walhter AR, Kirkensgaard JJK, Olsen K, Mouritsen OG
Journal of food scienceJ Food SciGastrophysical and chemical characterization of structural changes in cooked squid mantle.4811-482710.1111/1750-3841.15936Squid (Loligo forbesii and Loligo vulgaris) mantles were cooked by sous vide cooking using different temperatures (46°C, 55°C, 77°C) and times (30 s, 2 min, 15 min, 1 h, 5 h, 24 h), including samples of raw tissue. Macroscopic textural properties were characterized by texture analysis (TA) conducted with Meullenet-Owens razor shear blade and compared to analysis results from differential scanning calorimetry. The collagen content of raw tissues of squid was quantified as amount of total hydroxyproline using ultra-high-performance liquid chromatography. Structural changes were monitored by Raman spectroscopy and small-angle X-ray scattering and visualized by second harmonic generation microscopy. Collagen in the squid tissue was found to be highest in arms (4.3% of total protein), then fins (3.0%), and lowest in the mantle (1.5%), the content of the mantle being very low compared to that of other species of squid. Collagen was found to be the major protein responsible for cooking loss, whereas both collagen and actin were found to be key to mechanical textural changes. A significant decreased amount of cooking loss was obtained using a lower cooking temperature of 55°C compared to 77°C, without yielding significant textural changes in most TA parameters, except for TA hardness which was significantly less reduced. An optimized sous vide cooking time and temperature around 55-77°C and 0.5-5 h deserves further investigation, preferably coupled to sensory consumer evaluation. PRACTICAL APPLICATION: The study provides knowledge about structural changes during sous vide cooking of squid mantle. The results may be translated into gastronomic use, promoting the use of an underutilized resource of delicious and nutritious protein (Loligo vulgaris and Loligo forbesii).© 2021 Institute of Food Technologists®.SchmidtCharlotte VintherCVhttps://orcid.org/0000-0002-7803-1638Department of Food Science, Design & Consumer Behavior, University of Copenhagen & Taste for Life (Smag for Livet), Frederiksberg, Denmark.PlankensteinerLorenzLLaboratory of Food Chemistry and Laboratory of Biobased Chemistry and Technology, Wageningen University and Research, Wageningen, The Netherlands.ClausenMathias PorsmoseMPhttps://orcid.org/0000-0003-1196-6241SDU Biotechnology, Department of Green Technology, University of Southern Denmark, Odense M, Denmark.WalhterAnders RungeARhttps://orcid.org/0000-0003-4940-2644SDU Biotechnology, Department of Green Technology, University of Southern Denmark, Odense M, Denmark.KirkensgaardJacob Judas KainJJKhttps://orcid.org/0000-0001-6265-0314Department of Food Science, Design & Consumer Behavior, University of Copenhagen & Taste for Life (Smag for Livet), Frederiksberg, Denmark.OlsenKarstenKhttps://orcid.org/0000-0002-0104-6292Department of Food Science, Design & Consumer Behavior, University of Copenhagen & Taste for Life (Smag for Livet), Frederiksberg, Denmark.MouritsenOle GOGhttps://orcid.org/0000-0002-4258-8960Department of Food Science, Design & Consumer Behavior, University of Copenhagen & Taste for Life (Smag for Livet), Frederiksberg, Denmark.eng00025414Nordea-fondenJournal Article20211015United StatesJ Food Sci00140520022-1147IMAnimalsCookingDecapodiformesHardnessSeafoodTemperature20210906202102282021091020211016602021112660202110151717ppublish3465326210.1111/1750-3841.15936REFERENCES, 2021</i></font><br><font color=#008000>http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve&db=pubmed&dopt=Abstract&list_uids=0<br></font></span><br>3.  <a href=http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve&db=pubmed&dopt=Abstract&list_uids=0 class=title>Assessments of metallic contents in rare cephalopods from the Canary Islands: relationships with depth habitat and body size.</a><a href=http://ubio.org/tools/linkit.php?map%5B%5D=all&link_type=2&url=http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve&db=pubmed&dopt=Abstract&list_uids=0><img src=linkit.png border=0 title='LinkIT' alt='LinkIT'></a> <br><span class=j>Escánez A, Lozano-Bilbao E, Paz S, Hardisson A, González-Weller D, Rubio C, Lozano G, Gutiérrez ÁJ<br><font color=gray><i>Environmental science and pollution research international, 2021</i></font><br><font color=#008000>http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve&db=pubmed&dopt=Abstract&list_uids=0<br></font></span><br>4.  <a href=http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve&db=pubmed&dopt=Abstract&list_uids=0 class=title>Risk assessment of heavy metals in marine fish and seafood from Kedah and Selangor coastal regions of Malaysia: a high-risk health concern for consumers.</a><a href=http://ubio.org/tools/linkit.php?map%5B%5D=all&link_type=2&url=http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve&db=pubmed&dopt=Abstract&list_uids=0><img src=linkit.png border=0 title='LinkIT' alt='LinkIT'></a> <br><span class=j>Salam MA, Dayal SR, Siddiqua SA, Muhib MI, Bhowmik S, Kabir MM, Rak AAE, Srzednicki G<br><font color=gray><i>Environmental science and pollution research international, 2021</i></font><br><font color=#008000>http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve&db=pubmed&dopt=Abstract&list_uids=0<br></font></span><br>5.  <a href=http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve&db=pubmed&dopt=Abstract&list_uids=0 class=title>Effect of vacuum frying and atmospheric frying on the quality and protein oxidation of squid (<b>Loligo</b> chinensis).</a><a href=http://ubio.org/tools/linkit.php?map%5B%5D=all&link_type=2&url=http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve&db=pubmed&dopt=Abstract&list_uids=0><img src=linkit.png border=0 title='LinkIT' alt='LinkIT'></a> <br><span class=j>Pei Z, Ma T, Wen P, Xue C, Feng A, Li C, Xu Y, Shen X<br><font color=gray><i>Journal of food scienceJ Food SciEffect of vacuum frying and atmospheric frying on the quality and protein oxidation of squid (Loligo chinensis).4316-432910.1111/1750-3841.15906Squid are commercial marine species that have high nutritional value. This study aimed to compare the influences of vacuum frying and atmospheric frying on the physicochemical properties and protein oxidation of three main parts (ring, tentacle, and fin) of the squid Loligo chinensis. The results showed that the vacuum-fried (VF) group had lower moisture and total fat contents and looser microstructures than the atmospheric-fried (AF) group. The amino acid contents and molecular weight revealed that the proteins were well preserved during vacuum frying. Carbonyl content in the VF ring, tentacle, and fin samples increased nearly 2.53-, 1.54-, and 2.56-fold, respectively, compared to that in the corresponding fresh group, but these increases were lower than those of the corresponding AF group. In addition, the secondary structures of proteins revealed a slight decrease in the ?-helix and ?-turn contents and a significant increase in the ?-sheet content during vacuum frying. Therefore, vacuum frying can be used as an efficient processing method to conserve the high nutritive quality of the product. PRACTICAL APPLICATION: As a developing alternative technology to prepare healthier fried products, vacuum frying has been the focus of recent researches. Vacuum frying produced squid products that had lower TBARS values, carbonyl contents, and Schiff base substances compared to atmospheric frying. And the protein secondary structures of the vacuum-fried group retained better. The study proved that vacuum frying could be an effective method with the advantages of high protein stability and product quality.© 2021 Institute of Food Technologists®.PeiZhishengZHainan Provincial Engineering Research Center of Aquatic Resources Efficient Utilization in the South China Sea, Key Laboratory of Food Nutrition and Functional Food of Hainan Province, School of Food Science and Engineering, Hainan University, Haikou, P. R. China.Collaborative Innovation Center of Marine Food Deep Processing, College of Food Science and Engineering, Hainan Tropical Ocean University, Sanya, P. R. China.MaTingtingTHainan Provincial Engineering Research Center of Aquatic Resources Efficient Utilization in the South China Sea, Key Laboratory of Food Nutrition and Functional Food of Hainan Province, School of Food Science and Engineering, Hainan University, Haikou, P. R. China.WenPanPCollaborative Innovation Center of Marine Food Deep Processing, College of Food Science and Engineering, Hainan Tropical Ocean University, Sanya, P. R. China.XueChangfengCCollaborative Innovation Center of Marine Food Deep Processing, College of Food Science and Engineering, Hainan Tropical Ocean University, Sanya, P. R. China.FengAiguoAHainan Provincial Engineering Research Center of Aquatic Resources Efficient Utilization in the South China Sea, Key Laboratory of Food Nutrition and Functional Food of Hainan Province, School of Food Science and Engineering, Hainan University, Haikou, P. R. China.LiChuanChttps://orcid.org/0000-0002-5612-522XHainan Provincial Engineering Research Center of Aquatic Resources Efficient Utilization in the South China Sea, Key Laboratory of Food Nutrition and Functional Food of Hainan Province, School of Food Science and Engineering, Hainan University, Haikou, P. R. China.XuYunshengYCollaborative Innovation Center of Marine Food Deep Processing, College of Food Science and Engineering, Hainan Tropical Ocean University, Sanya, P. R. China.ShenXuanriXHainan Provincial Engineering Research Center of Aquatic Resources Efficient Utilization in the South China Sea, Key Laboratory of Food Nutrition and Functional Food of Hainan Province, School of Food Science and Engineering, Hainan University, Haikou, P. R. China.engJournal Article20210914United StatesJ Food Sci00140520022-11470Dietary ProteinsIMAnimalsCookingDecapodiformeschemistryDietary ProteinsmetabolismFood AnalysisFood QualityLoligochemistryOxidation-ReductionVacuumAmino acid compositionAtmospheric fryingLoligo chinensisProtein secondary structureVacuum frying2021071220210422202108112021915602021101660202191471ppublish3451906610.1111/1750-3841.15906REFERENCES, 2021</i></font><br><font color=#008000>http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve&db=pubmed&dopt=Abstract&list_uids=0<br></font></span><br>6.  <a href=http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve&db=pubmed&dopt=Abstract&list_uids=0 class=title>Sperm competition risk affects ejaculate strategy in terms of sperm number but not sperm size in squid.</a><a href=http://ubio.org/tools/linkit.php?map%5B%5D=all&link_type=2&url=http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve&db=pubmed&dopt=Abstract&list_uids=0><img src=linkit.png border=0 title='LinkIT' alt='LinkIT'></a> <br><span class=j>Iwata Y, Sato N, Hirohashi N, Watanabe Y, Sauer WHH, Shaw PW<br><font color=gray><i>Journal of evolutionary biologyJ Evol BiolSperm competition risk affects ejaculate strategy in terms of sperm number but not sperm size in squid.1352-136110.1111/jeb.13894In polygamous species, the mode of sperm storage in females influences evolution of sperm quantitative and qualitative traits because it provides the arena for sperm competition, cryptic female choice and fertilization processes. In this study, we compared ejaculate traits of two squid species, Heterololigo bleekeri and Loligo reynaudii. Both species show dimorphic sperm traits associated with alternative reproductive tactics where consort and sneaker males transfer sperm to different storage sites within a female (on the oviduct and near the mouth, respectively). Due to differences in reproductive behaviours and sperm placement, sperm competition risk is expected to be higher in sneakers than in consorts of both species and higher overall in L. reynaudii. Our results demonstrate that the instantaneous number of released sperm is adjusted to the expected sperm competition risk via an elaborate sperm package. Consort sperm are similar in size; however, sneaker sperm have a significantly longer flagellum in H. bleekeri than in L. reynaudii, most likely due to intra-tactic conflicts associated with sperm storage conditions. From consideration of the different mating tactics, we suggest that while levels of sperm competition determine quantitative traits, sperm quality traits are determined more by the mode of sperm storage and fertilization.© 2021 European Society for Evolutionary Biology.IwataYokoY0000-0002-2775-2945Atmosphere and Ocean Research Institute, University of Tokyo, Chiba, Japan.SatoNoriyosiN0000-0001-5023-5375School of Marine Science and Technology, Tokai University, Shizuoka, Japan.HirohashiNoritakaN0000-0001-9264-9517Department of Life Sciences, Shimane University, Shimane, Japan.WatanabeYoshiroYAtmosphere and Ocean Research Institute, University of Tokyo, Chiba, Japan.SauerWarwick H HWHH0000-0002-9756-1757Department of Ichthyology and Fisheries Science, Rhodes University, Grahamstown, South Africa.ShawPaul WPW0000-0003-2637-6332Department of Ichthyology and Fisheries Science, Rhodes University, Grahamstown, South Africa.Institute of Biological, Environmental and Rural Sciences (IBERS), Aberystwyth University, Aberystwyth, UK.engMCCC_Marie CurieUnited KingdomJournal ArticleResearch Support, Non-U.S. Gov't20210704SwitzerlandJ Evol Biol88099541010-061XIMalternative reproductive tacticssperm competitionsperm numbersperm sizesquidstrategic ejaculation20210606202103032021061420216256020216256020216241239ppublish3416585710.1111/jeb.13894REFERENCES, 2021</i></font><br><font color=#008000>http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve&db=pubmed&dopt=Abstract&list_uids=0<br></font></span><br>7.  <a href=http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve&db=pubmed&dopt=Abstract&list_uids=0 class=title>Seasonal distribution and ecological risk of phthalate esters in surface water and marine organisms of the Bohai Sea.</a><a href=http://ubio.org/tools/linkit.php?map%5B%5D=all&link_type=2&url=http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve&db=pubmed&dopt=Abstract&list_uids=0><img src=linkit.png border=0 title='LinkIT' alt='LinkIT'></a> <br><span class=j>Sun C, Chen L, Zhao S, Guo W, Luo Y, Wang L, Tang L, Li F, Zhang J<br><font color=gray><i>Marine pollution bulletin, 2021</i></font><br><font color=#008000>http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve&db=pubmed&dopt=Abstract&list_uids=0<br></font></span><br>8.  <a href=http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve&db=pubmed&dopt=Abstract&list_uids=0 class=title>The Effect of Molecular Weight on the Antimicrobial Activity of Chitosan from <i><b>Loligo</b> opalescens</i> for Food Packaging Applications.</a><a href=http://ubio.org/tools/linkit.php?map%5B%5D=all&link_type=2&url=http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve&db=pubmed&dopt=Abstract&list_uids=0><img src=linkit.png border=0 title='LinkIT' alt='LinkIT'></a> <br><span class=j>Gomes LC, Faria SI, Valcarcel J, Vázquez JA, Cerqueira MA, Pastrana L, Bourbon AI, Mergulhão FJ<br><font color=gray><i>Marine drugs, 2021</i></font><br><font color=#008000>http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve&db=pubmed&dopt=Abstract&list_uids=0<br></font></span><br>9.  <a href=http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve&db=pubmed&dopt=Abstract&list_uids=0 class=title>European cephalopods distribution under climate-change scenarios.</a><a href=http://ubio.org/tools/linkit.php?map%5B%5D=all&link_type=2&url=http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve&db=pubmed&dopt=Abstract&list_uids=0><img src=linkit.png border=0 title='LinkIT' alt='LinkIT'></a> <br><span class=j>Schickele A, Francour P, Raybaud V<br><font color=gray><i>Scientific reports, 2021</i></font><br><font color=#008000>http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve&db=pubmed&dopt=Abstract&list_uids=0<br></font></span><br>10.  <a href=http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve&db=pubmed&dopt=Abstract&list_uids=0 class=title>[Dominant species of cephalopods and their niche characteristics in offshore of northern South China Sea].</a><a href=http://ubio.org/tools/linkit.php?map%5B%5D=all&link_type=2&url=http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve&db=pubmed&dopt=Abstract&list_uids=0><img src=linkit.png border=0 title='LinkIT' alt='LinkIT'></a> <br><span class=j>Cai YC, Sun MS, Xu YW, Li JJ, Huang ZR, Chen ZZ, Yang CP, Liu WD, Zhang H<br><font color=gray><i>Ying yong sheng tai xue bao = The journal of applied ecology, 2020</i></font><br><font color=#008000>http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve&db=pubmed&dopt=Abstract&list_uids=0<br></font></span><br><br><br><table cellspacing=0 cellpadding=0 align=center><tr valign=bottom><td align=center><img src=p.png border=0></td><td align=center><img src=o_red.png border=0></td><td align=center><a 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