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Reproductive biology and ecology of the loliginid squid, Uroteuthis (Photololigo) duvauceli (Orbigny, 1835), in Hong Kong watersChoi, Kin-sang. January 2007 (has links)
Thesis (M. Phil.)--University of Hong Kong, 2008. / Also available in print.
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An analysis of gastrulation in Loligo pealeiSingley, Carl T January 1977 (has links)
Typescript. / Bibliography: leaves 149-163. / Microfiche. / xvi, 163 leaves ill
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Development of a restructured seafood product from squid (Loligo Opalescens)Berntsen, Steven Eldon 28 July 1987 (has links)
The influence of protein adjuncts and variations in pH on the
cook-cool loss, moisture content, and texture of squid gels was
investigated. Break force (P [greater than or equal to] .025), deformation to break (P [greater than or equal to] .01)
and cook-cool loss (P [greater than or equal to] .001) decreased as the pH of squid gels was
adjusted from 6.4 to 8.3 with sodium carbonate. The moisture
content of gels increased (P [greater than or equal to] .01) as the pH was elevated. Break
force (P [greater than or equal to] .001) and deformation distance to break (P [greater than or equal to] .005) were
inversely correlated to gel moisture content.
Protein adjuncts (2%) had a significant effect on cook-cool
loss, break force and moisture content (P [greater than or equal to] .001, .026, and .018,
respectively) of squid gels. Egg white produced an improved
water-holding capacity over soy protein isolate and sodium
caseinate. The mean cook-cool loss from gels containing egg white
was 5.29 + 0.66% which was significantly (P=.05) lower than that
of gels containing soy protein isolate (12.41 + 0.17%), no
protein adjunct (16.65 + 3.82%) and sodium caseinate (19.75 +
2.42%). Gels containing sodium caseinate had a significantly (p [greater than or equal to] .05) lower moisture content and higher cook-cool loss (P=.05)
than gels containing egg white or soy protein isolate.
The break force of gels containing sodium caseinate could not
be measured because the gels possessed little fracturability when
compressed. The break-force of gels containing soy protein
isolate or egg white were equal (P=.05), but each was less (P=.05)
than observed for control gels.
Holding minced squid gel sols at 4°C for 4 and 24 hours
before forming and heat-setting into gels, had a significant
effect on the force required to break gels (P [greater than or equal to] .001) and
expressible moisture (P [greater than or equal to] .006). Control squid gels and gels
containing soy protein isolate that were formed after holding for
24 hours required a lower force (P=.05) to break gels than similar
gels formed after holding for 4 hours. Holding time did not alter
(P [greater than or equal to] .05) moisture content, cook-cool loss or deformation at break.
Reduced gel strengths observed for gels held for 24 hours prior to
heat-setting was related to protease activity, loss of reactive
sulfhydryl functions and/or cold temperature setting.
A restructured seafood product was fabricated from mantle and
tentacle muscle of squid (Loligo opalescens). Whole squid yielded
37.5 + 1.4% edible mantle and 15.3 + 1.0% tentacle meat; a total
yield of 52.2 + 2.4% based upon round weight. A restructured
product fabricated from heat-set fibers (60%) and squid sol (40%) yielded 33.4 + 1.0% based upon round weight. A consumer
preference panel found no (P [less than or equal to] .05) differences in the product
containing different protein adjuncts and judged the product to
be, at least, slightly desirable (score of 6.0 on a 9 point scale). Firmness was the only sensory attribute that a trained
panel found to be influenced (P [greater than or equal to] .05) by the incorporation of
protein adjuncts. The product containing sodium caseinate was
judged to be less firm (P=.05) than products incorporating either
egg white or soy protein isolate. Trained panel scores for
firmness were consistent with measurements for break force. / Graduation date: 1988
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The squid jigging industry in Hong Kong /Wong, Ying-yee. January 2006 (has links)
Thesis (M. Sc.)--University of Hong Kong, 2006.
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Studies on the proteins of the plasma portion of the blood of the Ommastrephid squid, Illex Illecebrosus Illecebrosus (Leseur, 1821). --Barnes, David Hugh. January 1968 (has links)
Thesis (M.Sc.) -- Memorial University of Newfoundland. / Typescript. Bibliography : leaves 79-81. Also available online.
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Histology of the central nervous system of the squid, Illex Illecobrosus Illecobrosus (Leseur). --Bellows, Carlton George. January 1968 (has links)
Thesis (M.Sc.) -- Memorial University of Newfoundland. / Typescript. Bibliography : leaves 149-153. Also available online.
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Cellular elements within the blood of the Newfoundland bait squid Illex illecebrosus (Lesueur, 1821) (Cephalopoda: Coleoidea): a study in functional morphology. --Way, Florence Elizabeth. January 1975 (has links)
Thesis (M.Sc.) -- Memorial University of Newfoundland. 1975. / Typescript. Bibliography : leaves 108-112. Also available online.
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Electromagnetic modelling of superconducting sensor designsGerra, Guido January 2003 (has links)
The problem of design optimisation of thin film direct current Superconducting QUantum Interference Device (SQUID) magnetometers made of YBCO (YBa2Cu3O7-x) was considered. The inductances and effective areas were calculated using the software package 3D-MLSI. Resolution and reliability issues were first tested on simple superconducting systems, showing good agreement with analytical formulae and experimental results, and demonstrating that a remarkable precision can be obtained though at the expense of CPU time and memory. The software was then used to simulate a SQUID magnetometer fabricated in the Device Materials Group of the Department of Materials Science and Metallurgy, proving that 3D-MLSI can be used to predict the parameters of real systems with acceptable accuracy.
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Reproductive biology and ecology of the loliginid squid, Uroteuthis (Photololigo) duvauceli (Orbigny, 1835), in Hong Kong waters蔡健生, Choi, Kin-sang. January 2007 (has links)
published_or_final_version / abstract / Biological Sciences / Master / Master of Philosophy
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The effect of temperature and turbidity on spawning chokka squid, loligo reynaudii, in Eastern Cape watersDowney, Nicola Jean January 2009 (has links)
Several studies suggest the environment influences chokka squid catches which are mostly based on the successful formation of inshore spawning aggregations. None of the evidence, however, is direct observation. Acoustic telemetry offers a means to determine the response of spawners to changes in the environment and insight into the behaviour of spawning squid. A hexagonal array of VR2 receivers deployed 500 m apart was deemed to be ideal to monitor the movement patterns of squid on the spawning sites. In isothermic conditions, an area up to 1.28 km2 could be monitored as there was an approximate 50 m overlap in individual VR2 receiver range. In thermocline conditions however, “acoustic dead zones” as wide as 350 m may have existed between VR2 receivers, limiting the performance of this configuration. Similarly benthic turbidity events would also decrease detection range and limit performance. A hexagonal array of VR2 receivers was moored in Kromme Bay on and around active spawning aggregations during the squid fishery closed seasons of November 2003, 2004, 2005 and 2006. Squid were caught on jigs and tagged with V9 acoustic pressure telemetry transmitters. A total of 45 animals were tagged. Presence-absence analysis identified three general behaviours: (1) arrival at dawn and departure after dusk, (2) a continuous and uninterrupted presence for a number of days and (3) presence interrupted by frequent but short periods of absence. Overall, the data suggests frequent migrations between spawning aggregations and offshore feeding grounds. The pressure sensor data showed both males and females stayed persistently near the seabed during the day, but at night, this pattern was broken with common activity higher up in the water column. The squid did not remain exclusively in the water column and regularly made excursions to the seabed. CTD and temperature data indicated the intrusion of a cold bottom layer due to upwelling at the monitored spawning sites on a number of occasions. The formation of spawning aggregations appears to be triggered by upwelling events and spawning behaviour, once initiated, disrupted by upwelling events with a rapid onset, possibly due to an inability to adapt physiologically over such a short time period.
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