The quality changes of squid were studied by WHC,pH,TBARS,FA,SSP,active sulphur content and Ca2+-ATPase activities indexes during storage at-10℃,-20℃,-30℃ and-40℃.Results showed that the squid pH value was from 6.4 ～ 7.0 under different freezing storage temperature,no significant difference was found in different temperatures (P ＞ 0.05),and correlation of the pH change with freezing storage time and temperature was not obvious.WHC,FA and TBARS and freezing storage time had significant correlations (r =0.951,r =0.953 and r =0.955).With the extension of frozen time,the squid WHC,FA,TBARS showed an upward trend.-10℃ TBARS increased significantly than the other three groups (P ＜ 0.01).At the beginning,FA rose from 2 mg/kg quickly to about 4 mg/kg for each group,then formaldehyde content continue to rise,but the rate was slowed down.SSP,active sulphur content and Ca2+-ATPase activity of squid were declined with freezing storage time.With the same frozen time,the above contents in-10℃ condition dropped the most,followed by-20℃ and-30℃,-40℃.The difference of squid protein degeneration rate under different freezing storage temperature was significant (P ＜ 0.05).The lower frozen storage temperature,the better quality of squid.