In Indonesia, the squid is known by several terms, such as Enus, nus, cuttlefish, or sontong interest. Marine animals are generally caught at night using kerosene lamps as a light roller. They generally liked the light at night. The crowd squid can be caught by using a trap, lift nets, gill nets, trawl rings, shrimp trawl, longline tuna, or holdings.
The squid is one type of marine animal that attracted many people, especially fans of seafood and chinese food. In the market, the squid are generally sold in two main forms, fresh and dried salted.
Judging from the nutritional value, the squid has incredible nutritional content because of high protein content, which is 17.9 g/100 g fresh calamari. Meat squid has advantages compared with other marine products, ie no spine, easily digestible, has a distinctive flavor and aroma, and contain all the essential amino acids needed by the body. Essential amino acids are the dominant leucine, lysine, and phenylalanine. While nonessential amino acid levels is predominantly glutamic acid and aspartic acid.
Both of these amino acids contribute greatly to the emergence of savory flavors and savory. That is why, naturally squid has savory flavors, so the processing does not need to be added flavoring (such as monosodium glutamate = MSG).
The squid also contains several types of micro and macro minerals in very high. Levels of minerals contained in the squid vary widely even within the same species. This variation depends on the circumstances of life, size, and age.
Important minerals in the squid are sodium, potassium, phosphorus, calcium, magnesium, and selenium. Phosphorus and calcium are useful for the growth of skeleton, so it is important for children's growth and prevent osteoporosis in old age. Beside rich in protein, squid is also a good source of vitamins, such as vitamin B1 (thiamine), B2 (riboflavin), B12, niacin, folic acid, and fat-soluble vitamins (A, D, E, K).
The squid also contain TMAO (trimethyl Amin Oxide) is quite high. This high TMAO gives a distinctive flavor to the meat of squid. Squid meat also contains monoamino nitrogen causes the squid has a sweet taste. High sulfur content in the squid squid also cause a fishy smell when being subjected to cooking like boiling.
Fat content in meat squid is relatively low, at 7.5 g/100 g of material, each containing 1.9 g saturated fat, 2.7 g monounsaturated fatty acids, as well as 2.1 g polyunsaturated fatty acids . Included in the polyunsaturated fatty acids are omega-3 that can lower the cholesterol content in the blood.
However, excessive consumption of squid should be avoided due to fairly high levels of cholesterol, which reached 260 mg/100 g of material. In the group of marine fish, cholesterol in squid, shrimp, lobster, and crab, is quite high. However, cholesterol in fish products is still relatively low compared with egg yolk, liver, offal and animal brains.
The thing to remember about cholesterol is that we have to prevent the nature of phobias. However in a reasonable amount of cholesterol is needed by our body, good for the growth of cells (including brain cells) as well as the synthesis of sex hormones and vitamin D.
In humans, cholesterol itself can be synthesized in the body, which is in the liver, cortex, adrenal, skin, intestine, testis, stomach, muscle, adipose tissue, and brain. Approximately 17 percent of the dry weight of the brain composed of cholesterol. Without cholesterol, the brain structure is not likely formed.
According to the guidelines issued by the National Heart, Lung and Blood Institute (NHLBI), total cholesterol level is good for the human body is under 200 mg / dl, HDL over 35 mg / dl, LDL less than 130 mg / dl, and triglycerides less than 250 mg / dl. Cholesterol levels above 200 mg / dl may pose a threat of various diseases, such as atherosclerosis (clogged arteries), stroke, and coronary heart disease.
Although it is considered dangerous, cholesterol is still needed by the body. The average human need 1100 milligrams of cholesterol per day to maintain cell walls and other physiological functions. Of these 25-40 percent (200-300 mg) is normally derived from food and the rest is synthesized by the body.
Therefore, the consumption of cholesterol within reasonable limits of no more than 300 mg per day are needed. So, you do not have to worry about cholesterol in squid. Because if you avoid the squid, would mean losing other nutrients enormous usefulness for health.
White blood Activate
A squid may avoid predators nimbly through rapid muscle contractions. If the rapid movement alone is not enough, ink jet and dark clouds will be removed from the body, so that the enemy was surprised for a moment. Panic enemy gives sufficient time for the squid to escape immediately.
Squid ink fluid are alkaloids, so it is not favored by predators, especially fish. Dark colored liquid contains grains of melanin or pigment black. Melanin is a natural melanoprotein containing 10-15 percent protein. Melanin binds proteins via sulfur-containing amino acids, namely cysteine.
In addition, the squid also have protection system by varying the color of the skin quickly, sometimes blue, white, red, or brown. This color change is due to the chromatophore which is elastic bag containing red or yellow pigment.
Pigment cells which are surrounded by elastic ties that muscle cells can contract quickly, so that the pigment cells become large and lead to a clearer color. This mechanism resulted squid can change color quickly if given outside stimuli. The system is also used color changes squid as a means of communication.
Based on research conducted by Hiroki University in Japan, squid ink and cuttlefish have many uses, which can activate white blood cells to fight tumors. It has been tested on 15 rats with the disease malignant tumor. Mice were given an injection of three doses of fluid cuttlefish ink, and as a result, only three mice died, the rest remain alive.
In the meantime, as a control, 15 other mice were also suffering from malignant tumors, similar injections were not given, and all died within three weeks. There is no certainty medically squid ink and cuttlefish can cure cancer or tumors, but the squid ink is thought to contain many vitamins, namely vitamin A.
During this squid ink not widely known, especially in the food service industry. Squid ink is often not removed and left in the squid meat. However, some countries, like Italy, has been used as one of the squid ink pasta seasoning. In Japan, squid ink bag (sepio melanin) that black is used as a preservative and to enhance flavor salted squid.
If you like it, the ink does not need to be removed from the squid, but edible. Nothing to worry about ink substance that dense. Some people just assume the ink substance essential for flavor enhancers