The texture and color index were analyzed of light baked squid tentacles with different moisture content. The results showed that the hardness,gumminess and chewiness of light baked squid tentacles increased with the moisture content decreasinh. There are obvious linear relationships. The flexibility of light baked squid tentacles increased with the moisture content increasing,but the moisture content has no effects on the cohesion. The L*value, a*value increased and b*value were all increased with the moisture content,while the difference of a*change is not significant( P > 0. 05),b*value is significant( P < 0. 05). According to Lab and RGB,the color of light baked squid is yellow when the moisture content is 37 % ~ 43 %,while the color is dark when the moisture content is 45 %. Sensory evaluation was performed on texture,color,taste and smell with different moisture content,and moisture content of 43% is considered to be the best.