Giant Squid Research Articles

Squid beaks as a proxy for mercury concentrations in muscle of the giant warty squid Moroteuthopsis longimana

Squid beaks as a proxy for mercury concentrations in muscle of the giant warty squid Moroteuthopsis longimana

Dynamic Music at the Macro and Micro Levels

The unpredictability of player behavior in open-world games presents notable challenges, particularly for developers with storytelling ambitions. Most composers have met these challenges by writing music for each distinct location in the game. The issue with a location-focused approach is that most open-world games have stories and characters who develop and change. These changes are communicated through characters’ choices or new abilities they acquire. Aesthetics, especially musical aesthetics, is a neglected storytelling tool. Most discussions of dynamic music have focused on the micro level: how the music may respond to the moment-to-moment actions a player takes within a single play session. There has been less concern with the macro level: how the music may respond to the player’s progress in the game, usually over several play sessions. Through a comparison of The Pathless (Giant Squid, 2020, music by Austin Wintory) and Tchia (Awaceb, 2023, music by John Robert Matz), I argue that different approaches to music composition and implementation may be needed depending on which level is the focus. Although both Wintory and Matz were attentive to musical development on the macro level, I argue that Tchia is more successful at this timescale whereas The Pathless performs better on the micro level. My experiences playing these games suggest that feeling that the score is responding to one’s macro-level progress depends on players noticing that the music has changed and linking that change to something they have done or something that has happened in the story. I argue that Matz’s tuneful themes that respond to a select few in-game parameters serve the macro level better than current tendencies toward ambient music and more and more complex implementation schemes.

Effect of glycerol on gelation and microrheological properties of giant squid surimi (Dosidicus gigas) under heat treatment

Effect of glycerol on gelation and microrheological properties of giant squid surimi (Dosidicus gigas) under heat treatment

Formation mechanism of giant squid myofibrillar protein aggregates induced by egg white protein during heat treatment

In order to solve the problem of poor performance of giant squid gel, this study proposed a method to induce the aggregation of giant squid protein molecules by exogenous additives to improve its gel performance. The particle size, zeta potential, free sulfhydryl group, carbonyl group and hydrophobic index of protein solution were characterized by laser light scattering, fluorescence spectrum and ultraviolet spectrum, and the effect of egg white protein (EWP) on myofibrillar protein (MP) aggregation was analyzed. In the presence of EWP, the density and Rg/Rh value of protein particles decreased significantly after mixing for 600 min, indicating that the interaction between MP and EWP protein could be enhanced by embedding appropriate amount of EWP in the middle of MP protein. With the increase of the proportion of egg white protein, the blue shift of the maximum absorption wavelength of endogenous fluorescence in the mixed protein solution decreased. In the range of 25–65 °C, the change rates of surface charge, free sulfhydryl group, carbonyl group and surface hydrophobicity decreased, which proved that EWP inhibited the self-aggregation rate of MP molecules during the heating process, and induced its gel by interspersing between MP molecules to improve the formation of three-dimensional network during protein thermal gel process. Finally, the addition of EWP improved the gel properties of giant squid surimi. This study offered new direction for improving gel properties and promotes the development and application of giant squid.

Tenderization of giant squid (Dosidicus gigas) meat pretreated with pulsed electric field and Asian seabass trypsin with the aid of vacuum impregnation

Giant squid (Dosidicus gigas) meat (GSM) generally has a tough texture, significantly lowering its acceptability by consumers. To enhance tenderness, GSM was pretreated with pulsed electric field (PEF) at 250 V for 5 min (PEF-GSM). Thereafter, PEF-GSM was soaked in partially purified trypsin (PPT) from pyloric caeca of Asian seabass obtained from ammonium sulfate precipitation (40%–60% saturation). The soaking was done at various concentrations of PPT (0, 5, 10 and 20 units/mL) with the aid of vacuum impregnation (VI) (2 cycles). Subsequently, PPT-soaked GSM samples were incubated at 60 °C for 5 and 10 min, followed by cooking at 100 °C for 2 min. For quality assessment, untreated cooked GSM (CON-GSM) was also prepared. Lightness of PEF-GSM samples increased (p < 0.05), compared to that of CON-GSM. After hydrolysis with PPT, myofibrillar proteins were degraded with coincidental upsurge in AAGC (α-amino group content). Protein degradation and AAGC became more pronounced with increasing PPT concentration and incubation time. PEF-GSM treated with PPT at 20 units/mL (PEF-GSM-20) and incubated for 10 min had the decreased firmness and toughness values, however its cooking loss slightly increased. Degradation of myofibrillar proteins was reconfirmed by FTIR spectra and microstructure alteration. PEF-GSM-20 with incubation at 60 °C for 10 min showed higher overall likeness score (p < 0.05), indicating a significant improvement in acceptability of consumers. Thus, combined application of PEF, PPT (20 units/mL) and VI before incubation at 60 °C for 10 min significantly enhanced the eating quality of GSM, making it more preferable for consumers.

Mitochondrial DNA diversity of sperm whales (Physeter macrocephalus) in the Gulf of California under a changing environment

The mitochondrial diversity of the sperm whale in the Gulf of California (GC) from 2004 to 2017 was analyzed using the control region from 95 samples and compared with two preceding studies. This study examined the relationship between the mitochondrial genetic diversity of sperm whales, and the abundance of jumbo squid (Dosidicus gigas) in the GC, as indicated by squid catches. Furthermore, the influence of climate regimes on this relationship was also assessed. Of the total 16 haplotypes registered for the GC, eight haplotypes, representing 50%, were identified in this study. One of these haplotypes was only recorded in the Atlantic Ocean, and another is newly documented. Haplotype diversity (h = 0.640 ± 0.051) and nucleotide diversity (π = 0.00158 ± 0.00019) showed lower values than those previously reported for the GC. The genetic differentiation index among three periods analyzed was significant (Fst = 0.27, p < 0.01), with a greater variability observed within periods (72.19%) compared to between periods (27.81%). This suggests either a differential influx of haplotypes or a preference of matrilines for specific areas within the GC. The sex ratio of 3.5:1 females to males was consistent with previously reported data for the GC and other regions. A temporal decrease in the number of haplotypes in the GC coincided with an increase in Sea Surface Temperature (SST), a decrease in chlorophyll values (Chl-a), and a reduction of giant squid catches. These trends suggest that shifts in the GC climate regime could exert selective pressure, favoring certain matrilineal lineages.

Squid as a Model Organism - Part 3: Ocular Morphology and its Implications in Biomimicry for Human Ophthalmology

The distinctive feature of cephalopods is their lack of scales, possession of eight arms and two long tentacles, with considerable diversity in shape, size, and habitat. Giant and colossal squids represent some of the largest marine creatures. Giant squids, in particular, are exceptionally captivating beings with unique characteristics that allow them to thrive in the incredibly dark depths of the oceans. Despite their large size, these cephalopods are agile swimmers, capable of sudden changes in direction. Vision is the primary sense for cephalopods, enabling them to perform these rapid movements. The giant squid (Architeuthis) has the largest eyes among marine and terrestrial animals, constituting a significant percentage of its weight and volume. These large eyes have captured the attention of biologists, leading to investigations into the anatomy, physiology, and histology of the cephalopod eye. It is noteworthy that the highest concentration of neural cells in the brain is found in the optic lobes of the giant squid, emphasizing the importance of vision in its life in dark and formidable habitats. In this review, we delve into the evolution, histology, structure, and physiology of the giant squid’s vision, followed by a comparative analysis with human optics.

Squid as a Model Organism - Part 1: Exploring Defense System, Digestion, Respiration, Blood Circulation, Reproduction, and Skin

The giant squid is an exceptionally intriguing organism with unique features, residing in the depths of the ocean at a depth of 1.5 km. To survive in these dark, high-pressure conditions and evade predators, this giant creature requires specific adaptations in its anatomy and way of life. The anatomy and physiology of the giant squid have inspired engineering and medical topics in human life. In this study, we will explore the potential applications of its defense system, digestion, nervous system, respiration, blood circulation, reproduction, and especially its skin in solving biotechnological challenges.&#x0D; Keywords: giant squid, defense system, digestion, nervous system, blood circulation, respiration, reproduction, skin, nature-inspired, biotechnology

Are You Curious About Curiosity?

Kids (and adults) are often curious. Maybe you are curious about dinosaurs, giant squids, or rollercoaster rides. But have you ever been curious about why you are curious about some things but not about other things? In the last 10 years, scientists have asked similar questions about curiosity. In this article, we will share some of the answers. We explain how scientists across the world study curiosity. We also explain that people become curious to seek out specific information or to explore new things. Based on research on curiosity and the brain, scientists think that curiosity is a signal that it is valuable (or rewarding) to learn something or figure something out. Curiosity can even make you remember information better. After reading this article, we hope that your curiosity is satisfied!

The Will to Chaos and Disorder: The Behemoth as a Model of Political Economy

AbstractThe history of political economy is tormented by beasts. The most famous is the Leviathan, the giant serpentine monster that figures in Hobbes’s masterpiece of modern political theory. Robert Fredona and Sophus Reinert spotlight another sea monster, the Kraken, that giant octopus or squid with a particular morphology (i.e., its tentacles) that so fittingly describes the grip of multinational corporations, stateless financial capital, social media, and tech giants today. But there are still other monsters in the bestiary of political economy. In this essay, I highlight the Behemoth, a land monster that captures another critical dimension of political economy: the willful and intentional deployment of chaos and disorder as a way of governing. Franz Neumann, political and legal theorist and lawyer, Columbia University professor, and member of the Frankfurt School in exile, placed the Behemoth at the heart—and in the title—of his analysis of Germany’s political economy under the Nazi regime. Alongside the Leviathan surveillance state and the many tentacular grips of multinational, social media, and tech Krakens, the Behemoth remains a key model to better understand current forms of capitalism.

Fishery and conservation implications of molecular characterization and traceability of ceviche samples from Pacific Panama

Genetic analysis of 111 samples from ceviche cocktails and fish fillets used for ceviche, obtained from fish markets and processing plants in the Pacific zone of Panama were conducted to determine species composition, trace origin (native, nonnative or imported frozen species) and CITES species status. A total of 21 species were detected (20 fishes and one invertebrate): Coryphaena hippurus (dolphin fish), Pangasianodon hypophthalmus (basa), Trachinotus falcatus (pompano), Cyclopsetta querna (toothed flounder), Atheresthes stomias (arrow-tooth flounder), Lobotes pacificus (Pacific tripletail), Bagre panamensis (Chihuil sea-catfish), B. bagre (Coco sea-catfish), Ariopsis seemanni (Tete sea-catfish), Aspistor luniscutis (yellow sea-catfish), Centropomus viridis (white snook), C. undecimalis (Union snook), Sphyrae naensis (Mexican barracuda), Oreochromis niloticus (Nile tilapia), O. mossambicus (Mozambique tilapia), Cynoscion praedatorius (Boccone weakfish), Protonibea diacanthus (blackspotted croaker), Gadus chalcogrammus (Alaska pollock), Sphyrna lewini (scalloped hammerhead shark), Makaira nigricans (blue marlin) and Dosidicus gigas (giant Humbolt squid). Native species found in ceviche samples were reduced in numbers compared with imported and cultivated ones. Thus, the most common detected fish species was basa, followed by the Nile tilapia and the dolphin fish. This is a positive result in terms of sustainability of local fisheries, since basa is imported as frozen fish meat from Asia. The same applies for Nile tilapia, a cultivated freshwater species not captured from local fisheries. For the dolphin fish, despite being common and exploited in Pacific waters, previous studies suggest its fishery is sustainable in Panama waters. In terms of conservation status, one species cataloged by IUCN as vulnerable (VU), the blue marlin (M. nigricans) and one as critically endangered (CR), the scalloped hammerhead shark (S. lewini) were detected. Sphyrae lewini is also catalog as CITES appendix II. The giant Humbolt squid (D. gigas), classified by IUCN as data deficient (DD), was the only invertebrate detected in samples obtained from a ceviche processing plant. Two sets of primers and dual labeled probes were designed for qPCR eDNA detection of the only CITES species, S. lewini. These represent the first qPCR markers for eDNA detection of S. lewini. Results from this project promote the sustainable use of fishery resources and might provide ceviche producers with a certificate from MarViva Foundation certifying that their ceviche is free of sharks or species threatened/protected by law, giving added value to their product. Molecular detection and molecular traceability are sensitive and species specific, what makes of this tool a reliable method to combat IUU (illegal, unreported and undocumented) fishing.

In vitro bioactive properties of protein hydrolysates from giant squid (Dosidicus gigas) by Bacillus subtilis

The aim of this work was the obtention and characterization of protein hydrolysates from squid muscle frozen stored as an alternative of fermentation substrate. Hydrolysates' antioxidant, antimicrobial and functional properties were obtained by fermentation via Bacillus subtilis ATCC 6633, using Dosidicus gigas mantle, stored for 20 months at -20° C. Culture media with different proportions of collagen: muscle (C0 = 100% muscle, C25 = 75% muscle + 25% collagen, C50 = 50% muscle + 25% collagen, C75 = 25% muscle + 75% collagen, C100 = 100% collagen) of giant squid, were subjected to fermentation, from 0 to 8 hrs. Free radical scavenging activity was determined via the ABTS•+ methodology (maximum value of 3.99±0.02 mg L-ascorbic acid equivalents for 8 h-C25) and DPPH• (maximum value of 750.29±13.57 µg L-ascorbic acid equivalents for 8 hC75). Inhibition zones (between 10 mm and 14.9 mm) were found in hydrolysates, with 8 hrs of fermentation for Gram-negative bacteria. Regarding infrared spectroscopy, after 8 hrs of fermentation, several peaks were detected, which suggest the presence of aromatic rings (1582 cm-1, 856 cm-1 and 756 cm-1), in addition to peaks that suggest the presence of surfactant from B. subtilis (1510 cm-1, 1392 cm-1 and 1198 cm-1). A maximum of 150% (v/v) in the foaming capacity of 2 h-C100 and 87.5% (v/v) of 8 h-C50 was obtained; for foam stability, 77.5% (v/v) with 2 h-C100 and 22.5% (v/v) with 0 h-C0. The maximum value for the emulsifying activity index was 1778.06±30.85 m2/g of protein for 8 h-C0, while the highest index of emulsion stability was 82.04±2.81 mins for 8 h-C25. The protease activity present in the hydrolysates decreased the hardness of the gelatin to 29.6%. Results showed that the use of the giant squid stored for extended periods in freezing conditions impedes its spoiling and harmful effects on the environment, and allows the obtention of hydrolysates with antioxidant, antimicrobial and functional properties, for which the submerged fermentation with B. subtilis ATCC 6633 is suitable for the acquisition of bioactive peptides, which can be considered for their use in the food and pharmaceutical industries.

Functional and physicochemical properties of protein from giant squid (Dosidicus gigas) extracted using foam-aided pH-shift processing.

Jumbo squid (Dosidicus gigas) is a commercially valuable mollusk in Mexico; 80% of its body is edible. Despite the high protein content (∼18%) and low cholesterol content of this species, its high proteolytic activity (microbial and endogenous enzymes) induces protein degradation and consequent reduction in functional properties from a structural viewpoint. Gelation capacity (texture profile of the gels obtained), solubility, water holding capacity, foaming capacity, emulsification capacity, and emulsion stability were evaluated in protein concentrates obtained by foam-aided pH-shift processing: (A) myofibrillar protein extraction with distilled water and no pH-shifting; (B) alkaline solubilization and isoelectric precipitation; (C) acidic solubilization and isoelectric precipitation; and (D) process A and isoelectric precipitation. Process B showed superior gelation capacity, D had high emulsion stability across a wide range of pH values (4.0-8.0) and C lower plate counts of aerobic mesophilic. Therefore, all three alternative extraction processes showed techno-functional advantages. PRACTICAL APPLICATION: Jumbo squid is an abundant protein source in México, most of which is exported. Functional and physicochemical properties of muscle protein were improved by pH-shift processing. The recovered protein showed modifications of technological properties, using one of the methods described can lead to produce a protein extract with the most desirable attributes, such as foaming, emulsifying, or gelling capacities. The functional and physicochemical properties of protein from squid can be enhanced by selecting a certain pH-shift processing, depending on the desirable use. There is a broad perspective on the use of these protein extracts as ingredients or additives.

Fine-structure constant and hysteresis regimes in the giant squid propagating action potential.

We present a phase space based phenomenological theory for the steady propagation of the action potential using the Rosenthal-Bezanilla experimental data. Time derivatives of giant squid action potential, its velocity of propagation, the radius of the axon and its capacitance, and the resistivity of axoplasm, yield the total ionic, capacitive, and membrane currents of the charge conserving cable equation. Evidence is presented that the sodium channels lattice has a polarization flip at the inception of the action potential and the corresponding flip reversal at the peak of the action potential while traversing a ferroelectric hysteresis loop. The polarization flip at the inception of the action potential is followed by capacitive polarization current known as gating current. The polarization flip at the peak of the action potential is preceded by a small sodium polarization current associated with sodium current inactivation. Ionic currents and sodium polarization ionic currentsare taken to have the familiar structure, as the product of maximum conductance, driving force, and fraction of open channels. Fractions of open channels are fitted in the lab frame by modified Avrami equations seeded with the value of the fine-structure constant α = 0.0072973... . The existence of sodium channels domains with two different symmetries, albeit only one being stable in squid axon, suggests the possibility of neurons with at least 2 stable states, the necessary condition for storage and retrieval of memories. It is expected that presented results will provide the framework for further analysis of thermodynamic phase changing behavior, the role of quantum mechanics in the flow of ions trough ionic channels and in particular the role of ferroelectric sodium channels lattice behavior in storage and retrieval of memories and nerve excitability.

Identification of soluble proteins present in giant squid (Dosidicus gigas) meal for human consumption

Introduction. The giant squid (Dosidicus gigas) is a species of great abundance and considered as potential resource to meet the demand for protein in Peru. Giant squid meal represents an alternative to traditional proteins which can be used in food fortification. Objective. To optimize the extraction process and identification of soluble protein from giant squid meal (GSM). Materials and methods. This study was conducted at the Universidad Nacional Agraria La Molina, Lima, Peru, between 2018 and 2019. To obtain the highest yield of soluble protein (Ŷ) extracted, an alkaline extraction method using NaOH followed by acid precipitation at pH 4.5 was applied. Surface response methodology was used to determine the optimal parameters for protein extraction such as temperature, concentration of NaCl, time, and the ratio GSM: solvent. A 1D and 2D electrophoresis study was carried out to find the distribution of molecular weights and to identify the main proteins of GSM. Results. Values for optimal response were the concentration of NaCl 0 M, an extraction time of 35 min, the ratio GSM: solvent of 1:31.72, and a temperature at 71.9 ºC. The molecular weights of the proteins detected were in the range of 6.5 and 38.37 kDa, which would correspond to tropomyosins, troponins, and myosin light chain residues. Conclusions. This study allowed to optimize the extraction parameters and to identify soluble proteins corresponding to the sarcoplasmic fraction of the giant squid meal (GSM), which could be used in the food industry.

The influence of KCl concentration on the gelation of myofibrillar protein giant squid (Dosidicus gigas) due to molecular conformation change.

Protein gelation process is of importance in food industry. The objective of this study is to investigate the influence of salt concentration variation, which induced protein conformation change, on protein's intermolecular interactions and its gelation process. Paramyosin has been separated and purified from myofibrillar protein extracted from giant squid. Then Giant squid's paramyosin molecular mass and intermolecular interactions were quantified by means of light scattering techniques. Finally, the micro-rheology study via diffusing wave spectroscopy (DWS) technique revealed that this conformation change dramatically affected myofibrillar protein gelation process. The obtained apparent molecular weight (ca 2 × 105 g/mol) suggested that protein molecules existed as dimers, while the second virial coefficient A2 significantly reduced from -3.98456 × 10-5 to -5.07575 × 10-4 ml mol/g2 when KCl concentrated from 0.15 to 1 mol/L. Light scattering data also suggest that paramyosin dimers are stiff, with a persistence length of 120 nm, almost the length of a molecule and independent of salt concentration. Mean-square displacement (MSD) of tracer particles at 5 temperatures with 4 salt concentrations displayed that this conformation change had dramatic effect. Therefore, G' and G" were remarkably altered with at least one order of magnitude difference owing to this event occurrence. Paramyosin conformation change due to KCl concentrated enhances attractive interactions with apparent molecular mass increase, which resulted in majority paramyosin molecules (> 99%) in dimeric form and promoted aggregates formation. DWS technique revealed that the conformation change dramatic affected this process characterized by the correlation functions, MSD, and G' and G". This study brings forward data on understanding the effect of a major salt supplement, KCl, on the chemical physics of a major muscle protein.

Recurrence quantification and bifurcation analysis of electrical activity in resistive/memristive synapse coupled Fitzhugh–Nagumo type neurons

Temporal response of excitable individual and coupled different neuronal circuits i.e., Cell-I and Cell-II, of Fitzhugh–Nagumo type have been numerically simulated with a view to understand and characterize the complexities of involved dynamical processes. FHN neuronal circuit Cell-I and Cell-II have been shown to exhibit supercritical Hopf bifurcation, when excited by an external steady stimulus. For time varying sinusoidal excitation, the temporal action potential behavior of these neuronal circuits, when analyzed using measures of recurrence quantification analysis (RQA) and bifurcation diagram reveals period-1, period-2, multi-periodic, chaotic and reverse period doubling characteristics as observed earlier experimentally in giant squid axon and other biological cell assemblies. Phase portrait, bifurcation diagrams and recurrence plot (RPs), of (i) unidirectional and (ii) bidirectional coupled FHN Cell-I and Cell-II, through a gap junction resistor, suggest the possibility of transition to intermittent state besides the transition of respective action potential from periodic to multi-periodic to chaotic state in an ordered or disordered fashion, depending on values of system parameters that control the complexities. Further, for both the configurations (i) and (ii), synchronization of FHN neuron Cell-I with Cell-II is also shown to occur for large values of coupling parameter, ξ. The dynamical effect of electromagnetic radiation on individual FHN neuron circuits has also been investigated using a flux controlled memristor that couples the magnetic flux with the individual FHN neurons. Phase portrait, bifurcation and RQA analysis have also been used to characterize the electrical activities of excitable cell assemblies involving memristive synapse coupled FHN neuronal Cell-I and Cell-II in settings (i) and (ii) respectively.

Description of paralarval giant squid Architeuthis dux (Cephalopoda: Architeuthidae), with comments on ontogenetic shifts in morphology and habitat

Description of paralarval giant squid Architeuthis dux (Cephalopoda: Architeuthidae), with comments on ontogenetic shifts in morphology and habitat

Giant Squid (Dosidicus gigas) Meal in Chicken Diets to Enrich Meat with n-3 Fatty Acids.

Simple SummarySquid is a product with a high protein content and fatty acids such as eicosapentaenoic (EPA), docosapentaenoic (DPA), and docosahexaenoic (DHA) acids. The main marketed parts are the mantle in the form of a fresh-frozen fillet, the head with tentacles (“dancers”), and fins. However, there is another market that can provide added value to the squid fishery, and it focuses on using the viscera, other parts of the squid, or the whole squid that do not meet quality standards for human consumption to produce meal for poultry feeding. The objective of this study was to include giant squid meal (1.67%, 3.34%, and 5.01%) in broiler rations to enrich its meat with n-3 fatty acids. The results showed that squid meal increased the content of EPA, DPA, and DHA in the poultry meat, mainly in females, and the legs with thighs without negatively affecting the production parameters or the flavor of the meat. The use of giant squid meal in chicken diets could benefit not only the poultry sector, also the fishing industry and health-conscious consumers.The main marketed parts of squid are the mantle, the head with tentacles, and fins. However, when the whole squid does not meet quality standards for human consumption it can be used for broiler feed. The objective of the study was to include giant squid (Dosidicus gigas) meal (GSM) in broiler rations to increase the content of the n-3 fatty acids eicosapentaenoic (EPA), docosapentaenoic (DPA), and docosahexaenoic (DHA) in chicken meat. Two hundred Ross 380 chickens, half male, half female, and one day old, were randomly distributed in a 4x2x2 factorial arrangement. The factors were the treatment (0%, 1.67%, 3.34%, and 5.01% of GSM in the diet), sex, and content of n-3 in the legs with thighs and the breasts. Each treatment had five repetitions with 10 birds each. There were no differences (p > 0.05) in the production parameters for both sexes. The contents of EPA, DPA, and DHA increased in the females and in the legs with thighs (p < 0.05) with GSM. Acceptance for the flavor and texture of meat was higher in the treatment with 1.67% GSM than in the other treatments. It is concluded that GSM is an alternative for increasing the amount of n-3 in chicken meat.

Efecto de la inclusión de harina integral de quinua y amaranto en nuggets de pota

Nuggets are increasingly consumed, due to their easy preparation and unique qualities of taste, texture and overall appearance. The objective of this study was to research the effect of substituting wheat flour for quinoa flour and amaranth flour in the batter for the production of giant squid nuggets, fried at 180 °C for (30s) followed by 190 °C (10s). Inclusion levels were 10, 20 and 30% of quinoa flour and amaranth flour in the formulation of the batter. Apparent viscosity (AV) was measured using a RVDV-III Ultra RY82670 USA programmable Rheometer, the samples were adjusted to a temperature of 15 °C and measured using an RV5 spin at a penetration speed of 25 rpm, equipped with V3.2 Build 47-1 Rheocalc Software: Rheometer # 1, Windows version. By including integral quinoa flour and whole amaranth flour, the viscosity values ​​of the batter increased considerably to 3,856 VC, crust moisture to 31,31%, and pick-up to 39,24% of the crust; and on the contrary, it had an effect on decreasing the fat content to 21,90% of the bark. Wheat flour can be substituted up to 30% whole quinoa flour and whole amaranth flour in the batter formulation for squid nuggets, obtaining an increase in pick-up values, crust thickness and humidity; and a reduction in bark fat.